ROASTED BEET AND ARUGULA SALAD WITH MAPLE BALSAMIC VINAIGRETTE

Roasted beet arugula salad with pecans and goat cheese is an amazing healthy side salad or entrée salad recipe.

what our readers think

"This such a pretty salad. I love the combination of warm beets and goat cheese."

INGREDIENTS

For the Salad: – baby arugula – beets

1

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.

2

Make the Maple Balsamic Vinaigrette

Add all ingredients for the vinaigrette to a small blender and blend until smooth.

Toast the Pecans

3

Add the ingredients for the maple toasted pecans to a small skillet and heat over medium-high.

4

Cook, stirring occasionally, until the pure maple syrup comes to a full boil, begins to burn off, and the nuts become toasted and sticky.

5

Prepare the salad

Add the arugula to a large serving bowl and toss in desired amount of Maple Balsamic Vinaigrette.

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