• Twin Springs Fruit Farm

Arugula, Roasted Beet, and Balsamic Vinegar Salad

Author: Aubrey

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:

  • Candied Pecans and/or Cranberries (optional but great)

  • Fresh goat chevre

  • Freshly cracked pepper

Instructions

  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.

Twin Springs Fruit Farm

257 E High Street
Orrtanna, PA 17353
(717) 334-4582

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©2020 Twin Springs Fruit Farm, All Rights Reserved

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