Beet Salad with Maple Dijon Vinaigrette

Table setup. Photographs by Catilin Claire.

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!

Beet Salad with Maple Dijon Vinaigrette


  • 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


  • 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


  • 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