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
Candied Pecans and/or Cranberries (optional but great)
Fresh goat chevre
Freshly cracked pepper
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.
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, maple-bourbon candied pecans and cranberries, and goat cheese.
Note:You can serve this salad with warm roasted beets or put them in the refrigerator and chill them until cold.