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.