Organic Arugula, Candied Pecans, & Beets with Balsamic Dressing

Summer is here,  and it’s time to enjoy the outdoors, and therefore local Farmers Markets. I love to shop at Rutgers Gardens here in New Jersey.

My favorite booths are the ones selling ‘Jersey Fresh’ produce, and I was pleasantly surprised to find Organic Arugula. The shelf life on fresh Arugula is maybe 1-2 days, so I bought it and served it within hours. IMG_1257

The flavor of Arugula can be pungent, spicy, or even bitter, and is best served with other complimentary foods. I chose to combine my salad with candied pecans and beets. The Balsamic Dressing infuses the flavors to perfection. As an option, you can add in feta cheese, but I chose to keep my salad dairy-free.

Arugula is also terrific mixed in with pastas. Just add a bit of chopped arugula to warm pasta or top your favorite pizza with it! Enjoy!

Organic Arugula, Candied Pecans, and Beets with Balsamic dressing

  • Difficulty: easy
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A delicious and nutritious summer salad packed with bursts of flavor in every bite.



    • 3 small pre-roasted organic beets, cut into wedges
    • ½ c. candied pecans*
    • 2 c. washed, and dried organic arugula
    • ¼ c. each extra virgin olive oil and balsamic vinegar
    • salt and pepper to taste
  • candied pecan recipe* ¼ c. brown sugar, 1 tbsp. water, ½ c. pecans, pinch of salt.  On low heat, warm the brown sugar, salt and water until bubbly, about 5 minutes. Add in the pecans, coating well, and bring to a bubbly and thick syrup. Allow to cool on a piece of parchment.
  • IMG_1261


  1. Place the washed and dried Arugula in a large salad bowl, use kitchen shears to cut the pieces smaller.
  2. Add in the beets, and candied pecans.
  3. Season with salt and pepper.
  4. Whisk the vinegar and oil together and immediately pour over the salad, gently tossing to coat.
  5. Serve immediately.


2 responses to “Organic Arugula, Candied Pecans, & Beets with Balsamic Dressing”

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