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Roasted Beet Salad with Goat Cheese and Maple Balsamic Vinaigrette
4.3 from 60 votes

Roasted Beet Salad with Goat Cheese and Maple Balsamic Vinaigrette

Roasted Beet Salad with Goat Cheese and Maple Balsamic Vinaigrette marries tender, sweet roasted beets with peppery baby arugula, tangy goat cheese, and sticky maple-toasted pecans. The salad is dressed in a warmly spiced vinaigrette blending balsamic vinegar, maple syrup, and cinnamon, producing layers of sweet and savory flavor. The dried cranberries add a chewy, bright contrast, making this salad a harmonious mix of textures and flavors.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 6 servings
Calories: 411 kcal
Course: Side Dish
Cuisine: American

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:
    Cup of Yum
  1. 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:
  1. Add all ingredients for the vinaigrette to a small blender and blend until smooth.
Toast the Pecans:
  1. 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:
  1. Add the arugula to a large serving bowl and toss in desired amount of Maple Balsamic Vinaigrette.
  2. 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

Serving 1serving Calories 411kcal (21%) Carbohydrates 39g (13%) Protein 7g (14%) Fat 28g (43%) Fiber 6g (24%) Sugar 29g (58%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 411

% 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.