Beet Salad

Beet Salad


Beet Salad with Arugula, Feta Cheese, Pine Nuts, Candy Strip Beets and a smear of Roasted Onion Jam


  • 1 yellow beet
  • 1 purple beet
  • 1 c arugula
  • 1 tsp high quality olive oil
  • 1/4 tsp red wine vinegar
  • Pinch of fresh cracked pepper
  • 1/2 tsp feta cheese
  • 1/2 tsp pine nuts
  • Few slices of candy stripped beet
  • 1 tbsp roasted onion jam
  • or whatever savory jam you prefer


  1. Preheat oven to 400 degrees F.
  2. Cut off stems, wash and wrap beets in tinfoil. Place onto a baking sheet and into the oven once heated.
  3. Allow beets to cook for 25 mins (for tennis ball size) - or until soft (depends on size of beet).
  4. Once beets are tender, take out of oven, unwrap from tinfoil. Under running water rub off the skin of the beets. Set onto a paper towel to absorb excess liquid. Slice to cool.
  5. Meanwhile, mix together arugula, olive oil, red wine vinegar and fresh cracked pepper.
  6. Smear roasted onion jam across plate. Place toasted arugula, sliced beets, feta cheese, pine nuts, candy stripped beets and a bit more freshly cracked pepper.

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