I love this hearty salad and could eat it every day. Made with a few ingredients, it impresses the guests. • 4 Beets (Red is great, but I also like to mix gold and red when I can find them) • A box or bag of arugula, cleaned and dried (I love my salad spinner) • About 3 oz Feta cheese Candied Walnutsbeet and walnut salad recipeWalnuts (or pecans) • About ½ cup brown sugar • ½ tsp Red pepper flakes • ¼ tsp sea salt • A couple tablespoons butter, walnut oil or salad oil – or mix a bit of oil and butter, you can’t ruin it Salad Dressing • 3 oz red or white wine vinegar • 6 oz olive oil • ½ tsp peppercorns • 3 garlic cloves • ½ tsp sea salt • Green tops from about 3 green onions Salad dressing Blend all ingredients in your food processor. You can add in the kitchen sink— olives, capers, Italian seasonings, grated parmesan cheese etc. It’s hard to ruin this recipe and you will taste test to get it how you like it. This will keep refrigerated at least a week. Candied Walnuts In a skillet, heat the oils and sugar, toss in the nuts and seasonings and continue to stir on medium-high until sugar melts and nuts are toasted and coated. (About 5 minutes.) When you cook for less time it will make the nuts “sugary” which tastes great and when cooked longer, the sugar cooks to make more of a brittle coating, which also tastes great. (I prefer the brittle!) Pour out onto foil or parchment and separate pieces with 2 forks. Allow to cool, and store in a zip lock. Do not refrigerate and use within a couple of days. Beets Cut off tops and bottoms of beets, scrub off dirt and cook beets about 5 minutes in boiling water. Remove from heat and rinse in cold water to cool. You can slip off the outer layer by hand or use a paring knife, or leave skins on which I usually do. Cut into bite-sized chunks. Put beets into a zip lock with about 1 tablespoon of olive oil and 1 tablespoon of spices of your choice. (Italian, Asian, curry—completely up to you!) Toss the bag a bit and refrigerate to coat and blend flavors at least 20 minutes, and can refrigerate overnight. Heat the oven to 425 degrees and pour your beets onto a sheet pan (you may line with parchment or foil for easy clean up). Roast about 15 minutes or until good to the bite and not dried out. Assemble Salad Layer the arugula, add beets on top, then feta and finally, nuts. I do not toss because the beets stain the cheese and make it pink. I serve the dressing on the side, allowing people to choose how much dressing they want, but you can toss into the salad if you choose. De-lish! Interested in more tips for East Valley living or new homes in the growing Mesa Gateway, Arizona corridor? Sign up at http://cadenceaz.com/contact/