Arugula & Beet Recipe

Roast the beets (if not pre-roasted)

Preheat the oven to 400°F (200°C). Trim beet greens close to the root, scrub well. Wrap each beet loosely in aluminum foil and place on a rimmed baking sheet. Roast for 45–60 minutes, until a knife pierces easily. Let cool, then peel with your hands or a paring knife and cut into 1/2-inch wedges (you should end up with about 2 cups).

Toast the walnuts: heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop.

Prepare the mandarin segments: if using fresh mandarins, peel and separate into segments, removing pith and seeds. If using canned, drain well and pat dry with paper towel to remove excess moisture.

Assemble the salad just before serving: place 6 cups of arugula in a large bowl or divide among 4 plates. Top with roasted beet wedges (about 2 cups), mandarin segments (1 cup), crumbled goat cheese (4 oz), and toasted chopped walnuts (3 tbsp).

In a small bowl or jar combine 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon very finely minced shallot, 3 teaspoons salt, and 1 teaspoon freshly ground black pepper. Whisk or shake to combine.

Slowly whisk in 4 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more maple for sweetness, more vinegar for brightness, or a pinch more salt if needed.

Dress the salad: drizzle dressing over the assembled salad—start with about 3–4 tablespoons (reserve extra to serve at the table). Gently toss to coat the arugula and evenly distribute beets and mandarins. Plate and finish with any reserved goat cheese or walnuts as desired.