Peppery arugula, sweet beets, citrusy vinegarette, and flavorful Philia make this side dish an instant classic
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.
Meanwhile, spread Philia onto parchment-lined baking sheet. Freeze 30 minutes.
Peel beets and cut into 1/2 inch cubes. Keep separate.
Whisk together olive oil, vinegar, and orange juice in bowl.
Place half of arugula onto large serving plate. Top with half of red beets, half of golden beets, and half of pecans.
Crumble half of frozen Philia over salad. Pour half of dressing over top.
Repeat layering with remaining arugula, beets, pecans, Philia crumbles, and dressing. Sprinkle with coarse sea salt, if desired. Enjoy!
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
+ Calories: 0
+ Fat (g): 0
+ Saturated Fat (g): 0
+ Trans Fat (g): 0
+ Cholesterol (mg): 0
+ Sodium (mg): 0
+ Carbohydrate (g): 0>
+ Dietary Fiber (g): 0
+ Sugars (g): 0
+ Protein (g): 0
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