Name: Roasted Beet Salad with Maple Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 3 golden beets (small); 3 red beets (small); 2 oz goat cheese; ¼ cup pecans; 2 cups lettuce (arugula works great!); 1 tbsp coconut oil (for roasting); 3 tbsp Crescent Olive's Maple Balsamic Vinegar (or balsamic vinegar mixed with maple syrup); 2 tbsp olive oil; 2 tsp raw honey; salt & pepper

AuthorHeather BlakeCategoryGluten-free, Salad, Vegetarian, VeggiesDifficultyBeginner

An amazing medley of sweet, caramelized beets, tangy balsamic, goat cheese, & toasted pecans!

Yields2 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

For the salad:

3 golden beets (small)

3 red beets (small)

2 oz goat cheese

¼ cup pecans

2 cups lettuce (arugula works great!)

1 tbsp coconut oil (for roasting)

For the dressing:

3 tbsp Crescent Olive's Maple Balsamic Vinegar (or balsamic vinegar mixed with maple syrup)

2 tbsp olive oil

2 tsp raw honey

salt & pepper

Roast the beets:

Preheat oven to 400 degrees F. Use a nonstick baking sheet or line a standard baking sheet with parchment paper.

Wash the beets. Prepare each of the golden beets, then the red beets (so the colors don't bleed!)
Use a sharp knife to slice off the top and bottom of the beet. Peel the skin off of each beet. Slice into 1/4" rounds and place in a bowl. Using your hands, rub the coconut oil to cover each beet. Place on the prepared baking sheet. Sprinkle each side with salt and pepper.

Bake 15 minutes. Flip over the beets. Bake 15 more minutes.

Prepare the dressing:

Combine all ingredients in a mason jar or salad dressing container. Shake until emulsified.

Toast the pecans:

Place pecans in saute pan on medium-low heat. Toast for about 10 minutes, keeping a close eye and stir occasionally until fragrant, golden, and slightly crispy.

Assemble the salad:

Place lettuce on plate. Top with beets, cheese, pecans, and dressing. YUM!

Ingredients