Maple Roasted Beet and Arugula (Printable Version)

Caramelized maple beets with fresh arugula, goat cheese, and walnuts in balsamic vinaigrette.

# Ingredient List:

→ For the Maple Roasted Beets

01 - 4 medium beets, peeled and cut into wedges
02 - 2 tablespoons olive oil
03 - 2 tablespoons pure maple syrup
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper

→ For the Salad

06 - 5 ounces fresh arugula
07 - 1/2 cup crumbled goat cheese
08 - 1/3 cup toasted walnuts, roughly chopped
09 - 1 small shallot, thinly sliced

→ For the Balsamic Vinaigrette

10 - 3 tablespoons extra virgin olive oil
11 - 1 1/2 tablespoons balsamic vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon pure maple syrup
14 - Salt and pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F.
02 - In a bowl, toss the beet wedges with olive oil, maple syrup, salt, and pepper until evenly coated.
03 - Spread the beets on a parchment-lined baking sheet in a single layer. Roast for 35-40 minutes, flipping halfway, until tender and caramelized. Allow to cool slightly.
04 - In a small bowl or jar, whisk together all vinaigrette ingredients until well combined.
05 - In a large salad bowl, combine arugula, roasted beets, shallot, walnuts, and goat cheese.
06 - Drizzle with the vinaigrette and toss gently until everything is coated. Serve immediately, garnished with extra walnuts or a sprinkle of black pepper if desired.

# Expert Advice:

01 -
  • The combination of sweet roasted beets and peppery arugula creates that perfect sweet contrast that makes you keep going back for just one more bite
  • Everything except the beets can be prepared while they roast, making this feel fancy without actually being complicated
  • The maple syrup in both the roasted beets and the vinaigrette ties everything together in a way plain roasted vegetables never could
02 -
  • Do not skip the parchment paper, roasted maple syrup becomes a sticky nightmare to clean off baking sheets
  • The beets continue to cook slightly as they cool, so pull them out when they are tender but not falling apart
  • Dress the salad right before serving, arugula wilts quickly once it meets the vinaigrette
03 -
  • Wear gloves when peeling and cutting red beets unless you want stained hands for three days
  • If your beets are different sizes, cut the larger ones into smaller pieces so everything roasts evenly

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