Candied Beet Salad

Yield: 4-6 Servings

Ingredients:

Candied beets:

• 4 red beets, medium
• 3 tablespoons (45 ml) brown sugar
• 3 tablespoons (45 ml) maple syrup
• ½ teaspoon (2.5 ml) flaked sea salt
• 1 tablespoon (15 ml) white balsamic vinegar

Dressing:

• 4 tablespoons (60 ml) olive oil
• 2 tablespoons (30 ml) white balsamic vinegar
• 2 tablespoons (30 ml) orange juice
• 2 teaspoons (20 ml) orange zest
• 2 teaspoons (20 ml) minced shallot
• ¼ teaspoon (1.25 ml) salt
• ¼ teaspoon (1.25 ml) pepper

For the salad:

• 5 cups arugula (1.2 L), washed and dried
• 2 balls fresh mozzarella, torn
• ½ cup (120 ml) pecans, toasted
• 4 baby candy cane beets, peeled and thinly sliced

Method:

For the beets: Steam the beets until tender, about 70-80 minutes.

When cool enough to handle, slip off the skins and peel and cut into wedges.

Melt the brown sugar and maple syrup in a skillet over medium high heat.

Add the beet wedges and stir to coat. Cook until sugars have reduced to a thick syrup, 2-3 minutes.

Splash in the vinegar. Stir and cook for about 1 more minute, then set aside to cool.

For the salad dressing: In a small bowl, whisk together olive oil, white balsamic, orange juice, orange zest, shallot, salt, and pepper.

For the salad: Add the arugula to a bowl, add some of the salad dressing and toss to combine.

Transfer the dressed greens to a serving dish.

Neatly top the greens with mozzarella, pecans, candy cane beets, the remainder of the dressing, and the candied beets.

Serve immediately.