• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese

    Published: Sep 10, 2012 / 7 Comments

    2.4K shares
    • Facebook97
    Recipe Print

    Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese in a simple Balsamic Vinegar, Olive Oil, and Honey dressing - healthy and delicious recipe.   This is a truly incredible salad combining quite a variety of flavors on one plate: beets, oranges, pecans, Gorgonzola cheese, arugula.  Give it a try!

    Arugula salad with balsamic vinegar, beets, pecans, oranges

    Arugula salad with beets and gorgonzola cheese, pecans

    This arugula salad is not at all dominated by beets: all ingredients are well-balanced.  I like to put quite a lot of beets in there, but you can get away with as few as you want.   This is a perfect salad to have for lunch, and it also is also a very presentable salad to go with any fancy dinner!

    Arugula salad with beets and gorgonzola cheese

    What makes this arugula beet salad very special is that I caramelized pecans in butter and brown sugar:

    Arugula salad with beets and gorgonzola cheese, pecans

    The salad dressing for this arugula salad is super simple.  Just combine olive oil, balsamic vinegar and honey.

    Arugula salad with balsamic vinegar, beets, pecans, oranges

    Arugula leaves are so good with this salad dressing!  You almost don't need any other toppings, but beets, orange slices, brown sugar pecans, Gorgonzola cheese are great additions!

    Arugula salad with beets and gorgonzola cheese, pecans

    Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese
    5 from 2 votes

    Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese

    Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese in a simple Balsamic Vinegar, Olive Oil, and Honey dressing - healthy and delicious recipe.   This is a truly incredible salad combining quite a variety of flavors on one plate: beets, oranges, pecans, Gorgonzola cheese, arugula.  Give it a try!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Salad
    Cuisine American, Italian
    Servings 4 people
    Calories per serving 296 kcal
    Author: Julia

    Ingredients

    Dressing:

    • 2 tablespoons balsamic vinegar
    • 4 tablespoons olive oil
    • 1 tablespoon honey

    Brown Sugar Pecans:

    • ⅓ cup pecans
    • 1 tablespoon butter
    • 1 tablespoon brown sugar

    Ingredients:

    • 1 beet , cooked, peeled
    • 4 oz arugula
    • ¼ cup Gorgonzola cheese
    • 10 orange slices

    Instructions 

    Salad Dressing:

    • Mix vinegar with honey, then add oil, whisking until emulsified.

    Brown Sugar Pecans:

    • Add butter and sugar to the frying pan on medium-high heat, add pecans. Cook for about 5 minutes, stirring, to coat the pecans until they caramelize. Place pecans on foil and let them cool.

    Salad:

    • Slice the cooked beet thinly.  Cut each orange slice in half.
    • In a large bowl, toss together arugula, beet slices, and orange slices. Sprinkle with the salad dressing. When serving, top each salad plate with brown sugar pecans and crumbled Gorgonzola cheese on top.

    Nutrition

    Nutrition Information
    Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese
    Amount per Serving
    Calories
    296
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    12
    mg
    4
    %
    Sodium
     
    150
    mg
    7
    %
    Potassium
     
    290
    mg
    8
    %
    Carbohydrates
     
    16
    g
    5
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    885
    IU
    18
    %
    Vitamin C
     
    22.5
    mg
    27
    %
    Calcium
     
    105
    mg
    11
    %
    Iron
     
    0.9
    mg
    5
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « White Chocolate Pecan Bread Pudding with Whiskey Cream Sauce
    Pistachio Crusted Rack of Lamb »
    2.4K shares
    • Facebook97

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. A Brown Table

      September 10, 2012 at 6:45 pm

      The beet and orange combination looks refreshing and fun. I will have to try this out soon. It is nice to meet you and thanks for stopping by!

      Reply
    2. Lisa

      September 10, 2012 at 2:43 pm

      That salad looks lovely! I will definitely have to try it. I am a big fan of beets as well and the combination with the oranges and pecans looks really delicious.

      Reply
      • Julia

        September 10, 2012 at 3:50 pm

        Definitely give it a try! You won't be disappointed. Thanks for stopping by on my blog.

        Reply
    3. sippitysup

      September 10, 2012 at 9:04 am

      If I had to eat just one salad the rest of my life, this would be it. GREG

      Reply
      • Julia

        September 10, 2012 at 11:19 am

        Ha-ha!

        Reply
    4. Judy | Bebe Love Okazu

      September 10, 2012 at 7:10 am

      This salad is exactly the kind of salad that I love to order but never make at home - shame on me, right? 🙂 I enjoy fresh beets too. I almost bought a bunch at the farmer's market but now I regret not having done so! Love arugula, and I can practically taste those candied pecans! Gorgeous salad.

      Reply
      • Julia

        September 10, 2012 at 11:26 am

        Thank you! Your site has a ton of great Japanese Cuisine recipes - would love to try some of them sometime.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.