3 from 4 votes
Roasted Beet Salad with Maple Balsamic Vinaigrette, candied pecans, cranberries, and goat cheese
Roasted Beet and Arugula Salad with Maple Balsamic Vinaigrette
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Author: Julia
For the Salad:
  • 16 ounces baby arugula
  • 3 large beets peeled and roasted
For the Maple Balsamic Vinaigrette:
For Serving:
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:
  1. 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.