Arugula, Roasted Beet, and Balsamic Vinegar Salad

Author: Aubrey

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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.