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Candied beet salad

Ingredients

Candied beets:

  • 4 red beets, medium
  • 3 tablespoons (45 milliliters) brown sugar
  • 3 tablespoons (45 milliliters) maple syrup
  • 1/2 teaspoon (2.5 milliliters) flaked sea salt
  • 1 tablespoon (15 milliliters) white balsamic vinegar

Dressing:

  • 4 tablespoons (60 milliliters) olive oil
  • 2 tablespoons (30 milliliters) white balsamic vinegar
  • 2 tablespoons (30 milliliters) orange juice
  • 2 teaspoons (20 milliliters) orange zest
  • 2 teaspoons (20 milliliters) minced shallot
  • 1/4 teaspoon (0.75 milliliters) salt
  • 1/4 teaspoon (0.75 milliliters) pepper

Salad:

  • 5 cups arugula (1.2 liters), washed and dried
  • 2 balls fresh mozzarella, torn
  • 1/2 cup (120 milliliters) pecans, toasted
  • 4 baby candy cane beets, peeled and sliced thinly

Directions

Beets:

  1. Steam the beets until tender, about seventy to eighty minutes. Let cool. Peel and cut into wedges.
  2. 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:

  1. In a small bowl, whisk together olive oil, white balsamic, orange juice, orange zest, shallot, salt, and pepper. 

Salad:

  1. 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.

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