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Salads & Soups

Roasted Beet with Maple Salad

Roasted Beet with Maple Salad


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


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.

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