Recipe From: Laura
Zippy arugula, toasted maple pecans, soft feta cheese, sweetened cranberries and roasted hearty beets topped with a sweet tangy maple balsamic vinaigrette is a perfect combination! The variety of ingredients ties in the flavors just fabulously. The dressing has become one of my favs!! This salad reminds me of one that would be served in a fancy restaurant. Oh, and if you're not a fan of beets, you will be now. lol ! Add some chicken or salmon for protein. A heads up, the beets take 1.5 hrs to bake so plan accordingly.
FOR THE SALAD:
16 ounces baby arugula
3 large beets peeled and roasted
FOR THE MAPLE BALSAMIC VINAIGRETTE:
¼ cup olive oil
¼ cup balsamic vinegar
1 tablespoon pure maple syrup
2 teaspoons stone ground mustard
½ teaspoon ground cinnamon
MAPLE TOASTED PECANS:
1 cup raw pecans
2 tsp avocado oil
2 Tbsp pure maple syrup
1/4 tsp ground cinnamon
1/4 tsp sea salt
FOR SERVING:
1/2 cup goat cheese crumbles or feta cheese
1/2 cup dried cranberries
Fresh cracked pepper
INSTRUCTIONS
ROAST THE BEETS:
Preheat the oven to 400 degrees F. Scrub the beets and 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.
MAKE THE MAPLE BALSAMIC VINAIGRETTE:
Add all ingredients for the vinaigrette to a small blender
and blend until smooth.
TOAST THE PECANS:
Add the ingredients for the maple toasted pecans to a small
skillet and heat over medium-high. Cook, stirring occasionally, until the pure
maple syrup comes to a full boil, begins to burn off, and the nuts become
toasted and sticky. Be careful to keep a watchful eye on the nuts, and
constantly stir to avoid burning them!
Add the arugula to a large serving bowl and toss in desired
amount of Maple Balsamic Vinaigrette.
Serve salad with roasted beet wedges, toasted pecans, dried cranberries, and feta or goat cheese.
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