Description
A vibrant salad featuring roasted beets, arugula, and a delicious maple balsamic dressing.
Ingredients
Scale
- 6 beets, small or medium sized
- 1 Tbsp extra-virgin olive oil
- 5 oz arugula (about 5 cups)
- ¼ a large apple, sliced (I use Honeycrisp variety)
- ½ a shallot, sliced
- ½ cup goat cheese
- ½ cup walnuts
- ⅓ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- ½ Tbsp dijon mustard
- 2 Tbsp maple syrup
- 1 clove garlic, minced
- ¼ tsp kosher salt (more to taste)
- dash black pepper
Instructions
- Preheat oven to 400℉ (200°C). Wash beets and cut off the ends with a sharp knife. If using large beets, cut them in half to help them cook a bit faster.
- Coat them in extra virgin olive oil, salt, and pepper. Wrap each beet in a large piece of foil. Each beet will have its own foil packet.
- Place them in a single layer on a sheet pan or baking dish and roast in the oven for 45-60 minutes. When the beets are easily pierced with a fork, remove them from the oven and let them cool.
- Remove the beet skin with a paper towel or under cold water. Slice or dice the beets to your preferred size.
- While the beets are roasting, slice your apple and shallot. Set aside.
- Make the Maple Balsamic Dressing by whisking the dressing ingredients in a small bowl or shaking them in a mason jar.
- In a medium bowl or large bowl, add the arugula. Top the bed of arugula with roasted beets, apple slices, shallot, walnuts, and goat cheese.
- Drizzle the dressing on top of the salad. Give it a toss and enjoy!
Notes
- Feel free to use pre-cooked beets to save time.
- Adjust the seasoning to taste.
- This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg