Roasted Beet Salad with Goat Cheese and Maple Balsamic Vinaigrette
User Reviews
4.3
Roasted Beet Salad with Goat Cheese and Maple Balsamic Vinaigrette
Description
This salad begins by roasting whole peeled beets wrapped in foil until tender, then peeling and chopping them into wedges. Baby arugula provides a fresh, slightly peppery base. The maple balsamic vinaigrette, made by blending olive oil, balsamic vinegar, pure maple syrup, stone-ground mustard, and a cinnamon hint, imparts sweet and acid notes with a subtle spice. Pecans are toasted in a skillet with avocado oil, maple syrup, cinnamon, and salt until sticky and caramelized, adding crunch and warmth.
The salad assembles by tossing arugula in vinaigrette, then layering the roasted beet wedges, maple toasted pecans, dried cranberries, and crumbled goat cheese on top. Fresh cracked black pepper finishes the dish. The result is a salad with a pleasing balance of sweetness, earthiness, tartness, and spice, featuring soft beets and creamy goat cheese against crisp greens and crunchy nuts.
This salad can be served warm or chilled, depending on preference. Roasted beets may be cooled before adding or used warm right after roasting for a different textural experience. This versatility lets you tailor the dish to the season or meal type.
Ingredients
For the Salad:
- 16 ounces arugula baby
- 3 beets peeled and roasted, large
For the Maple Balsamic Vinaigrette:
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons mustard stone ground
- ½ teaspoon ground cinnamon
Maple Toasted Pecans:
- 1 cup pecans raw
- 2 tsp avocado oil
- 2 Tbsp pure maple syrup
- 1/4 tsp ground cinnamon
- 1/4 tsp salt sea salt
For Serving:
- 1/2 cup goat cheese or feta cheese, crumbles
- 1/2 cup dried cranberries juice-sweetened recommended
- black pepper fresh cracked
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.
Notes
- You can serve the salad with warm roasted beets or chill the beets in the refrigerator until cold before assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 411kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Fiber | 6g | 24% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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