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Arugula, Roasted Beet, and Balsamic Vinegar Salad

Author: Aubrey



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.

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INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


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