Salads & Soups
Roasted Beet with Maple Salad
Roasted Beet with Maple Salad
Ingredients:
1 large family package baby arugula
3 large beets peeled and roasted
1/4 cup Sweet Butter Olive Oil
1/4 cup Maple Balsamic Vinegar
2 teaspoons stone ground mustard
1/2 teaspoon cinnamon
1/4 candied pecans
1/4 dried Blueberries or Cranberries
1/4 cup Goat cheese
Fresh cracked pepper
Directions
Preheat the oven to 400 degrees F.
Scrub the beets add a drizzle of same Sweet Butter Olive Oil and Maple Balsamic, 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 with Maple Balsamic and Sweet Butter Olive Oil dressing mixture.
Serve salad with roasted beet wedges, candied pecans and dried blueberries or cranberries, and goat cheese.
Products Used
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Butter Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
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Bourbon Maple Dark Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
