Roasted Beet and Arugula Salad with Maple Balsamic Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 16 oz Baby arugula
  • 3 Beets, large
  • 1 Bourbon candied pecans and cranberries

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 tbsp Maple syrup, pure
  • 2 tsp Mustard, Stone Ground

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 Pepper, fresh cracked

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Goat chevre, Fresh

Found on theroastedroot.net

Description

Ingredients

• 16 ounces baby arugula
• 3 large beets, peeled and roasted
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 teaspoons stone ground mustard
• ½ teaspoon ground cinnamon
• Bourbon Candied Pecans and Cranberries
• Fresh goat chevre
• Fresh cracked pepper

Directions

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