Friday, August 28, 2009

Oh so good arugula salade

Arugula Salad with Pears & Beets

3 cups arugula (washed and torn)

8 small beets

2 pears, sliced

3 Tbsp balsamic vinegar

6 Tbsp extra virgin olive oil

½ cup crumbled feta

¼ cup chopped pecans

Salt and pepper, to taste

Cook the beets either by steaming them (it should take about 40 minutes either way). Peel and cut beets into thin wedges.

Meanwhile, in a bowl, combine vinegar, olive oil, salt and pepper; whisk until mixture is smooth.

In a bowl, toss arugula with 3 tablespoons of the vinaigrette dressing. Arrange arugula onto four salad plates. Toss pears and beets with remaining dressing. Arrange over the arugula.

Sprinkle cheese and pecans over the salad.

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