Ingredients
Candied beets:
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4 red beets, medium
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3 tablespoons (45 milliliters) brown sugar
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3 tablespoons (45 milliliters) maple syrup
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1/2 teaspoon (2.5 milliliters) flaked sea salt
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1 tablespoon (15 milliliters) white balsamic vinegar
Dressing:
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4 tablespoons (60 milliliters) olive oil
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2 tablespoons (30 milliliters) white balsamic vinegar
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2 tablespoons (30 milliliters) orange juice
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2 teaspoons (20 milliliters) orange zest
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2 teaspoons (20 milliliters) minced shallot
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1/4 teaspoon (0.75 milliliters) salt
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1/4 teaspoon (0.75 milliliters) pepper
Salad:
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5 cups arugula (1.2 liters), washed and dried
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2 balls fresh mozzarella, torn
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1/2 cup (120 milliliters) pecans, toasted
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4 baby candy cane beets, peeled and sliced thinly
Directions
Beets:
- Steam the beets until tender, about seventy to eighty minutes. Let cool. Peel and cut into wedges.
- Melt the brown sugar and maple syrup in a skillet. Add beets and stir until coated. Cook until sugars have reduced to a thick syrup, then splash in the vinegar. Stir and cook for about one more minute, then set aside to cool.
Salad dressing:
- In a small bowl, whisk together olive oil, white balsamic, orange juice, orange zest, shallot, salt, and pepper.
Salad:
- Add the arugula to a bowl, add some of the salad dressing and toss to combine, transfer to a serving dish. Top with mozzarella, pecans, candy cane beets, the remainder of the dressing, and the candied beets.
