Ingredients
Units
Scale
For the Salad:
- 4 medium beets, roasted and peeled
- 4 ounces goat cheese, crumbled
- 1/2 cup candied walnuts (store-bought or homemade)
- 4 cups mixed greens (such as arugula, spinach, or baby greens)
- 1/4 cup thinly sliced red onion (optional)
For the Maple Dressing:
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Beets:
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes, or until tender when pierced with a fork.
- Allow the beets to cool slightly, then peel and slice them into wedges or cubes.
Make the Maple Dressing:
- In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and olive oil until well combined.
- Season with salt and pepper to taste. Set aside.
Assemble the Salad:
- In a large bowl, toss the mixed greens with a small amount of the maple dressing to lightly coat them.
- Arrange the dressed greens on a serving platter or individual plates.
- Top with sliced or cubed roasted beets, crumbled goat cheese, candied walnuts, and red onion (if using).
- Drizzle with additional maple dressing to taste.
- Serve the salad immediately, or chill in the refrigerator for up to an hour before serving. Toss gently before serving if it has been chilled.
Notes
Tips:
To make candied walnuts at home: Toast walnut halves in a skillet over medium heat, then toss with a mixture of 1/4 cup sugar and 1 tablespoon butter until coated and caramelized. Allow to cool before using.
For extra flavor: Add a sprinkle of fresh herbs like thyme or basil on top.