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
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
Nutrition
Toni (Boulder Locavore) says
Jay: Thank you; I'm determined to improve my relationship with beets! The spice containers were my Grandmother's. I love them too; thank you.
Kiri: Do try the nuts. They are great in the salad.
Kirsten: Beets are a challenge but I know they are so good nutritionally. May need to try the balsamic reduction (agree all tastes great with that!). Thanks for the compliment on the photos too!
Mom Chef: You can do it (Lima Beans)!
Chef Dennis: Do try this soaking on the grated beets. I think the apple juice shifts the flavor to something more palatable. Use a good unfiltered, preferably organic apple juice.
Anita: Thanks for the idea and encouragement!
Cozy Herbivore: Do try these. I had hoped my idea of soaking might 'get me there' and I was very happy! 'See you' tomorrow!
Lisa (Tarte du Jour): Thanks for the encouragment and ideas! xo
Lea Ann: A friend of mine, who also shares the torment over beets, once said they taste 'dirty'. I think for me the sweetness is too dense; overwhelming. I'll keep trying!
Eliotseats says
I hated beets too before I tried them roasted. (I was only fed canned pickled beets as a child. I know, it is tragic.) Love the looks of this salad!
Lea Ann says
My friend Greg and I pickled 50 pounds of beets this fall … love them. I'm also a fan of roasted beets in salads. I'm always surprised of how many people don't like them. Beautiful photos Tony and this salad looks wonderful. Isn't arugula just the best?
The Cozy Herbivore says
I also hate beets. And love arugula! This salad is so gorgeous– love the colors. Although beets and I aren't speaking to each other, I might be tempted to try this recipe… looks beautiful! Can't wait to see your entry for the recipe swap!
Anita at Hungry Couple says
Looks great and I'm glad you found a beet you like. I do heart beets but they're best when I've roasted them and then either lightly pickled them or tossed them in a vinegary dressing. And I always include candied walnuts in my salads! Yum 🙂
Kiri W. says
This looks fantastic! I've never had candied nuts in a salad, but i bet they go wonderfully with the beets.
Jay @ LocalFood.me says
One of my favorite salads. Beautiful photos. Keep giving beets a chance..they are one of my faves. (P.S. I love your nutmeg and cinnamon shakers.)
The Mom Chef says
I applaud you for continuing to give beets a chance. Funny how we do that on purpose as adults but fight it tooth and nail as kids. I'm doing it to myself with lima beans (shudder).
That being said, your salad is amazing. Every part of it. I adore pickled beets. I'm ok with arugula but can't say I'd choose to bring it with me to a deserted island (I might have to pick ice).
Chef Dennis says
I really don't like beets unless they're roasted, but they do sound very palatable on your salad, I'll have to give them a try that way, maybe my girls would even eat them!
Hope your New Year is going well!
Kirsten@My German Kitchen...in the Rockies says
I feel the very same with beets. I have had them only once, at one of my German friends house, where I could say that I really enjoyed them. My friend Sabine served them as an appetizer topped with balsamic reduction. Well, who wouldn't like anything with a balsamic reduction, right?
I like how the purple napkin complements the color of the beets. Very pretty pictures Toni.
One day we will move to Boulder. I know it. Wish the drive right now wouldn't be an hour to get there. Otherwise I also would shop at the Jay Hill Farm. You are very lucky.