Roasted Beet Salad with Goat Cheese and Maple Balsamic Vinaigrette

Name: Roasted Beet Salad with Goat Cheese and Maple Balsamic Vinaigrette
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 16 ounces baby arugula; 3 large beets; ¼ cup olive oil; ¼ cup balsamic vinegar; 1 tablespoon pure maple syrup; 2 teaspoons Stone ground mustard; ½ teaspoon ground cinnamon; 1 cup raw pecans; 2 tsp avocado oil; 2 Tbsp pure maple syrup; 1/4 tsp ground cinnamon; 1/4 tsp sea salt; 1/2 cup goat cheese crumbles; 1/2 cup dried cranberries; Fresh cracked pepper

User Reviews

4.3

60 reviews

Good

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
6 servings
Calories
411 kcal
Course
Side Dish
Cuisine
American

Roasted Beet Salad with Goat Cheese and Maple Balsamic Vinaigrette

Tyler Espinosa

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Roasted beet arugula salad with pecans and goat cheese is an amazing healthy side salad or entrée salad recipe

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Ingredients

Servings

For the Salad:

16 ounces baby arugula
3 large beets peeled and roasted

For the Maple Balsamic Vinaigrette:

¼ cup olive oil
¼ cup balsamic vinegar
1 tablespoon pure maple syrup
2 teaspoons Stone ground mustard
½ teaspoon ground cinnamon

Maple Toasted Pecans:

1 cup raw pecans
2 tsp avocado oil
2 Tbsp pure maple syrup
1/4 tsp ground cinnamon
1/4 tsp sea salt

For Serving:

1/2 cup goat cheese crumbles or feta cheese
1/2 cup dried cranberries juice-sweetened recommended
Fresh cracked pepper

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Instructions

Roast the Beets:

Preheat the oven to 400 degrees F. Scrub the beets and wrap each in aluminum foil. Place beets on a baking sheet and roast until very soft when poked with a fork, about 90 minutes. Allow beets to cool enough to handle. Unwrap them from the foil, peel them using a potato peeler or paring knife, and chop them into wedges.

Make the Maple Balsamic Vinaigrette:

Add all ingredients for the vinaigrette to a small blender and blend until smooth.

Toast the Pecans:

Add the ingredients for the maple toasted pecans to a small skillet and heat over medium-high. Cook, stirring occasionally, until the pure maple syrup comes to a full boil, begins to burn off, and the nuts become toasted and sticky. Be careful to keep a watchful eye on the nuts, and constantly stir to avoid burning them!

Prepare the salad:

Add the arugula to a large serving bowl and toss in desired amount of Maple Balsamic Vinaigrette.
Serve salad with roasted beet wedges, toasted pecans, dried cranberries, and goat cheese.