Roasted Beet Salad


  • 6 medium beets, scrubbed
  • 6 cups arugula
  • 1 avocado, sliced
  • 4 ounces goat cheese, crumbled
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Cooking Instructions

Step 1: Preheat oven to 400 degrees F.  Wrap each beet in foil and place on baking sheet.  Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour.  Let sit until cool enough to handle, then peel and cut into wedges.

Step 2: Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined.  Season with salt and pepper.

Step 3: Place arugula in a large serving bowl and lightly dress with vinaigrette.  Top with beets, avocado, goat cheese, and walnuts.  Toss gently and add more vinaigrette as needed.

Enjoy this simple & delicious salad from Delish!