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    Home » Recipes » Salads » Arugula Apple-Beet Candied Pecan Salad

    LAST UPDATED: August 16, 2018 • FIRST PUBLISHED: January 6, 2012 By Toni Dash 17 Comments

    Arugula Apple-Beet Candied Pecan Salad

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Arugula Apple-Beet Candied Pecan Salad
    I kind of hate beets.  I really want to like them but the torment in our relationship is like that with a person whose virtues you regard, one you truly want to like yet somehow each time you meet they completely rub you the wrong way.  I would gladly wear beets for their array of chromatic drama but I’m still working on trying to like eating them.  I’m determined however.
    With this as a backdrop those who know me will doubt I really had this recipe pop into my head without a gun pointed at it, but it is so.  I think it is another post holiday cry for help, my cravings for not only a salad but one comprised of serious players; arugula, beets, apple cider vinegar (all known for fantastic healthful properties).
    A plate of salad and a fork, with Apple and Pecan
    As feverishly as I am trying to love beets, I already DO love arugula. I was speaking with a close friend recently about food and asked ‘if you were shipwrecked on a desert island, and could only take one food with you, what would it be?’  (Of course you’d have to have the foresight you were going to become shipwrecked for this to work but that’s beside the point).  Being a thoughtful chap he chose ‘salt’.  Feeling it could be used to season things as well as preserve things.  Not nearly so practical, I declared my pick would absolutely be ‘arugula’.  I-heart-arugula.  I find the peppery flavor and delicate texture sublime.  It is definitely my green of choice.
    Arugula Apple-Beet Candied Pecan Salad
    After a month of chocolate dipped everything I was not surprised to turn the corner at New Year’s finding my palate had taken the reins and done the same.  Amidst the more hearty foods of the winter the idea of this peppery green combined with vinegary beets, some crunchiness and a bit of sweetness from the apple and coated nuts could not be any more to the point.  AND I’ve finally met a beet I’ll happily eat anytime!

    ingredients to make candied pecans

    Apple Cider Beet Vinaigrette Dressing

    This beautiful winter salad is feisty. Spicy arugula, tangy sweet apple cider overnight pickled beets, sweet and crunchy candied pecans and the bite of apple.

    The beets should be prepared the night before desiring to use to allow the full affect of the vinegar and apple juice to take hold. They are slightly vinegary and also sweet from the apple juice.

    A reminder about working with beets, things can quickly digress to look like a murder scene with permanent reminders in clothing. I highly recommend wearing latex gloves, using a plastic cutting board and not wearing your favorite outfit (or at least cover it with an apron). The Candied Pecans may be used as an independent recipe.

    They require about 45 minutes to make and 15 minutes to cool. They can be made up to 4 days beforehand. Once you make them I think you’ll find many uses and thoughts on how to tweak the seasonings for your creations.

    Most vinaigrette recipes suggest 1/3 vinegar to 2/3 oil. I personally prefer much more vinegar. In this case the vinegar is diluted with the apple juice so not as tart. I suggest making it as follows then tweaking it to your taste if you’d enjoy more vinegar or more oil.

    This will make far more than you need for this salad but will stay fresh if kept in a sealed jar in the refrigerator. If the oil solidifies after chilling just leave it out before using or set the jar in some warm water to hasten the process.

    Arugula Apple-Beet Candied Pecan Salad

    Arugula Apple-Beet Candied Pecan Salad

    This beautiful winter salad is feisty. Spicy arugula, tangy sweet apple cider overnight pickled beets, sweet and crunchy candied pecans and the bite of apple. 
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 8 hours 45 minutes
    Servings: 1 large main dish salad or 2 side salads
    Calories: 1005kcal
    Author: Toni Dash
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    Ingredients

    Ingredients for Overnight Apple Cider Pickled Beets (should be prepared the night before making the salad):

    • 1/3 cup peeled, grated beets
    • ¼ cup apple cider vinegar
    • 2 tablespoons apple juice (I use organic, unfiltered juice)

    Ingredients for Candied Pecans:

    • 1 cup halved pecans (not pieces)
    • 1 egg white
    • ¼ cup sugar
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon chile powder (preferably Ancho)
    • 1/8 teaspoon salt

    Ingredients for Apple Cider Beet Vinaigrette:

    • Remainder of Apple Cider vinegar pickling liquid (I had a bit over ¼ cup left)
    • Equal amount of quality Olive Oil
    • Salt and pepper to taste

    Ingredients for Arugula Apple-Beet Candied Pecan Salad:

    • 2 ½ cups Arugula , rinsed and roughly torn
    • 1 recipe Apple Cider Vinegar Pickled Beets
    • 1 small red onion , sliced
    • ½ Granny Smith apple , grated
    • Apple Cider Beet Vinaigrette

    Instructions

    Instructions for Overnight Apple Cider Pickled Beets (make the night before making the salad):

    • Combine all ingredients in a glass container with lid and allow to soak overnight. Remove beets with a slotted spoon and set aside for the salad recipe. Reserve liquid for Apple Cider Beet Vinaigrette.

    Instructions for Candied Pecans:

    • Heat oven to 300 degrees F.
    • In a small bowl, whisk egg white until frothy. Add sugar and spices and whisk again.
    • Place pecan halves in the bowl and stir to cover all pecans.
    • Remove coated pecans with a small slotted spoon or fork to allow excess coating liquid to drip back into the pan and place on a cookie sheet with a silpat (or a non-stick cookie sheet, or one sprayed with non-stick coating)
    • Place in the oven for 25 to 30 minutes until the nuts are golden brown, softer to the bite but not overdone (I suggesting tasting one at 25 minutes to judge). Remove and cool to room temperature.

    Instructions for Apple Cider Beet Vinaigrette:

    • Put all ingredients in a sealable jar and shake vigorously.

    Instructions for Arugula Apple-Beet Candied Pecan Salad:

    • Place arugula on serving plate.
    • Layer on pickled beets, apple and onion and top with a handful of the candied pecans.
    • Dress lightly with Apple Cider Beet vinaigrette, salt and pepper as desired and enjoy.

    Notes

    Candied Pecan recipe adapted from Epicurious

    Nutrition

    Calories: 1005kcal | Carbohydrates: 88g | Protein: 14g | Fat: 72g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 403mg | Potassium: 927mg | Fiber: 14g | Sugar: 70g | Vitamin A: 1390IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 3.6mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
     A bowl of salad
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Marie says

      September 06, 2017 at 11:29 am

      5 stars
      I always need inspiration for salad in winter and this is it!

      Reply
    2. Ann says

      January 08, 2012 at 3:37 am

      This is such a beautiful salad! I love beats, arugula, pecans, vinegar…everything on it! Salt was a smart choice for a deserted island, but I probably would have chosen something impractical, too!

      Reply
    3. Susan says

      January 07, 2012 at 10:13 pm

      Beets, yum! Gotta say I'm a fan from way back when my grandmother served me beets out of a can (imagine my happy surprise when I finally tasted a fresh one). I will give this a try…the market where I get local produce has tons of beets. Haven't seen the arugula (which I also adore), but maybe it'll be there next week.

      Reply
    4. Rebecca Subbiah says

      January 07, 2012 at 8:53 pm

      fab salad and cool farmer he he

      Reply
    5. Toni (Boulder Locavore) says

      January 07, 2012 at 11:27 pm

      Connie: Welcome! I'm so glad you found my blog and I hope you'll keep reading! It's tricky at this time of year to eat locavore in Colorado unless you have stores of food or a great connection in a farmer as I've found. Where there is a will there is a way however. Good luck!

      Rebecca: Thanks!

      Susan: It's funny how separated people are on beets; love em or hate em it seems. I hope you'll find arugula soon and give this a whirl.

      Reply
    6. Connie says

      January 07, 2012 at 8:01 pm

      I am new to this blog and also a Colorado Blogger. I am attempting to make sure the retreat and education center that I cook at is mostly locavore. I will definately try this recipe.

      Reply
    7. Lisa @ Tarte du Jour says

      January 07, 2012 at 1:05 pm

      What a colorful healthy salad!! Beets can rub me the wrong way too… I do like them roasted, they are somehow “less beety” that way. I would love to give this a whirl… it looks spectacular!! And I appreciate how your napkin is color coordinated to your salad. I like to it when the linens can highlight the food whenever possible!

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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