clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Castello Summer of Blue — Beet and Arugula Salad with Creamy Blue Cheese, Pecans and Orange Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Susan Benton


Blue cheese is served with beets for a sweet salad with red onion, pecans, arugula, and basil, drizzled with orange dressing. Fresh, cool, decadent.




  • 5 ounces organic baby arugula
  • 2 tablespoons fresh basil leaves large chop
  • 1/2 cup thinly sliced red onion
  • 1 pound beets (about 2 medium sized golden and red to total 4 beets)
  • 3 tablespoons Salted Pecans
  • 1/4 cup crumbled CASTELLO® Extra Creamy Danish Blue


  • 1/4 cup fresh orange juice
  • 1 1/2 teaspoons finely grated orange zest
  • 1 teaspoons honey
  • 1 1/2 teaspoons good balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon good extra-virgin olive oil


  • 1 lb pecans halved
  • 1 tablespoon sea salt
  • 1/4 cup butter



  1. Separately scrub red and golden beets clean, cut each in 1/2 and place in a steamer basket. Cook on medium high heat about 15 minutes until al dente (cooked through but still firm). Remember not to cook red and golden together. Remove from basket, cool and then rub the skins gently off. Cut into 1/4 inch slices.


  1. Salt and freshly ground pepper
  2. In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper


  1. Melt butter in microwave oven. Add salt and toss with pecans. Place on a cookie sheet and bake at 300°F degrees for 15 to 20 minutes, and cool on paper towels.

To serve

  1. Arrange the golden beets on one side of the plate, red beets on the other, and pile arugula tossed with basil and red onion in the center of the plate. Arrange salted pecans and creamy blue cheese on top of salad plate, and then lightly drizzle with the orange vinaigrette.


You can purchase pecans salted. I opted to buy mine from my friend, Renee Savary , an organic “farmher” who owns Twin Oaks Farms in Bonifay, Florida. Her chickens are molting so she is currently without eggs, her organic self sustaining bee hive is not producing, but her heritage pork, preserves, jams and jellies are rocking my world!
Cook the red and golden beets separately, as the red will definitely take over your plate and anything in its way!

  • Category: Side, Main
Scroll To Top