Beet salad

Beet salad

4 people


  • 3-4 beets, cooked, peeled and cut into quarters
  • 125 g of Feta cheese, crumbled
  • Half a cup of pecans
  • 1 Tbsp. of maple syrup
  • Arugula
  • Half a cup of olive oil
  • Quarter cup of apple cider vinegar
  • 2 teaspoons of Dijon mustard
  • Boiled eggs
  • Pepper and salt to taste


  1. Preheat the oven to 425 degrees F.
  2. Mix the pecans with the maple syrup and caramelize them in the oven for 5 minutes. Take out of the oven and let cool.
  3. Cook whole beets in water, without peeling them; about 30 minutes. When cooked, the peel should come off easily. Then cut into quarters.
  4. For the vinaigrette: Whisk the olive oil, apple cider vinegar, Dijon mustard, pepper and salt.
  5. In a bowl, place the arugula. Add beets, crumbled feta cheese, the boiled eggs and pecans.
  6. Add the vinaigrette then serve.