• 6 servings

  • Prep time

  • total time

Spring Beet Salad

Peppery arugula, sweet beets, citrusy vinegarette, and flavorful Philia make this side dish an instant classic

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How to make

STEP 1

In large pot, add beets and cover with water. Boil over high heat until fork tender, about 1 hour. Remove beets from water and let cool to the touch.

STEP 2

Meanwhile, spread Philia onto parchment-lined baking sheet. Freeze 30 minutes.

STEP 3

Peel beets and cut into 1/2 inch cubes. Keep separate.

STEP 4

Whisk together olive oil, vinegar, and orange juice in bowl. 

STEP 5

Place half of arugula onto large serving plate. Top with half of red beets, half of golden beets, and half of pecans.

STEP 6

Crumble half of frozen Philia over salad. Pour half of dressing over top.

STEP 7

Repeat layering with remaining arugula, beets, pecans, Philia crumbles, and dressing. Sprinkle with coarse sea salt, if desired. Enjoy!

Ingredients

2 1/4 pounds (2 cups cubed) small red and golden beets, tops and roots cut off, rinsed

1/2 cup Philia™ Rosemary & Basil Spread

1/4 cup extra virgin olive oil

1/4 cup white wine vinegar

2 tablespoons orange juice

1 cup pecans, toasted, chopped

3 cups arugula

Coarse sea salt, if desired

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