Beet Salad with Maple Dijon Vinaigrette

I know, I get it, many of you claim that you dislike beets. However, please give this recipe a try before you rule them out. For the longest time I had this idea in my head that they taste like dirt and they aren’t good. In my adult life I have realized while they do somewhat taste like dirt, they are now one of my first picks on a menu when they are prepared well. Head to your local farmers market, pick up some beets, a red onion, arugula, maple syrup, and some local cheese and try this recipe it out- it will likely change the way you feel about beets!

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Beet Salad with Maple Dijon Vinaigrette

Ingredients

• 1 lb beets

• 1 bunch of arugula 

• 1/4 cup chopped walnuts

• 1/4 of red onion very thinly sliced

• 1/4 cup of goat cheese

Vinaigrette

• 1 tsp salt

• 1/2 tsp pepper

• 1 TBS dijon mustard

• 1 clove minced garlic

• 1/8 cup apple cider vinegar

• 1/4 cup extra virgin olive oil

• 1 TBS maple syrup

Directions

• Trim beets on top and bottom 

• Place beets in tin foil packet drizzle with olive oil and season with salt and pepper

• Bake at 400 for 40 minutes or until beets are tender.

• While beets are in the oven, prepare the vinaigrette by mixing all ingredients together in a mason jar- shake well. You can store the extra vinaigrette in the fridge for a few days.

• Once beets are thoroughly cooked and tender let them cool for 20 minutes or until they are cool to touch

• Peel and slice the beets and place them on a platter

• Top with arugula, goat cheese, walnuts, red onion, and drizzle with vinaigrette 

• Salt and pepper to taste

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