Roasted Beet And Arugula Salad With Maple Balsamic Vinaigrette

INGREDIENTS
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

FOR SERVING:

  • Bourbon Candied Pecans and Cranberries
  • Fresh goat chevre
  • Fresh cracked pepper

INSTRUCTIONS

ROAST THE BEETS:

  1. Preheat the oven to 400 degrees F.
  2. Scrub the beets and wrap each in aluminum foil.
  3. Place beets on a baking sheet and roast until very soft when poked with a fork, about 90 minutes.
  4. 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.

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, maple-bourbon candied pecans and cranberries, and goat cheese.


RECIPE NOTES
You can serve this salad with warm roasted beets or put them in the refrigerator and chill them until cold.

Source – theroastedroot.net

 

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