Roasted Beet Salad Recipe
Arugula greens, goat cheese, candied pecans, fresh & dried berries, green apple vinaigrette; GF on request
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Ingredients
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BREAKFAST FAVORITES
Method
BREAKFAST FAVORITES
- 1
Roast beets
Preheat oven to 400°F (200°C). Scrub 2 medium beets, trim tops, and wrap each in aluminum foil. Place on a baking sheet and roast for about 60 minutes, until tender when pierced with a fork. Remove from oven, let cool enough to handle, then peel skins and slice into wedges or rounds.
- 2
Candied pecans
In a skillet over medium heat, combine 2 tablespoons granulated sugar with 1 tablespoon water until the sugar melts and forms a smooth syrup. Add 0.5 cup candied pecans and toss until glossy and coated, about 2–3 minutes. Transfer to a parchment‑lined surface to cool completely.
- 3
Green apple vinaigrette (prepared or from scratch)
If using a prepared vinaigrette, measure 0.5 cup and set aside. If making from scratch, whisk together 0.5 cup green apple juice, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, plus salt and pepper to taste. Whisk until emulsified.
- 4
Assemble salad
On a large platter or in individual bowls, lay down 4 cups of arugula. Arrange the roasted beet slices over the greens. Scatter 3 oz goat cheese crumbles over the beets. Evenly distribute 1 cup fresh berries and 0.25 cup dried berries across the salad. Drizzle with 0.5 cup green apple vinaigrette and toss gently to combine just before serving.
- 5
