Twin Springs Fruit Farm

Arugula, Roasted Beet, and Balsamic Vinegar Salad

Arugula, Roasted Beet, and Balsamic Vinegar Salad
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:
  • Candied Pecans and/or Cranberries (optional but great)
  • Fresh goat chevre
  • Freshly cracked pepper
  1. Roast the Beets:
  2. Preheat the oven to 400 degrees F.
  3. Scrub the beets and wrap each in aluminum foil.
  4. Place beets on a baking sheet and roast until very soft when poked with a fork, about 90 minutes.
  5. 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.
  6. Make the Maple Balsamic Vinaigrette: Add all ingredients for the vinaigrette to a small blender and blend until smooth.
  7. Prepare the salad: Add the arugula to a large serving bowl and toss in desired amount of Maple Balsamic Vinaigrette.
  8. Serve salad with roasted beet wedges, maple-bourbon candied pecans and cranberries, and goat cheese.
  9. Note:You can serve this salad with warm roasted beets or put them in the refrigerator and chill them until cold.