Roasted Beet Salad with Goat Cheese and Maple Balsamic Vinaigrette
Roasted beet arugula salad with pecans and goat cheese is an amazing healthy side salad or entrée salad recipe
Servings: 6 servings
Calories: 411kcal
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
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
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 this salad with warm roasted beets or put them in the refrigerator and chill them until cold.
Nutrition
Serving: 1serving | Calories: 411kcal | Carbohydrates: 39g | Protein: 7g | Fat: 28g | Fiber: 6g | Sugar: 29g