♡♡♡ Maple Roasted Beet Salad♡♡♡
I spotted these pretty baby beets, with little squiggly tails and tiny tops, in the market the other day. I picked them up, looked at my too long grocery list, and put them back down. It was a rare moment when my sensibilities won over my impulses. I felt proud of myself.
That lasted all of about 38 seconds before my true self took hold and the beets found their way into my shopping basket. I suppose there could be worse things to impulse by than a bunch of vegetables.
This roasted beet salad looks fancy, tastes amazing, but is actually super simple to make. If you can turn on your oven, you can make this. Seriously.
I leave the beets unpeeled and the tails and tops on the beets; I think they're so much prettier that way. When they come out of the oven they get tossed in a super simple (read: two ingredient) dressing and then you eat them. How easy is that?
I've rolled goat cheese in some ground pistachios and called it pistachio dust. Sounds fancy, right? You could scatter the goat cheese over the beets and sprinkle on some chopped pistachios. Same taste, even less work. Either way, I know you're going to love this roasted beet salad.
Beets are a funny thing. They taste like dirt, have little rat tails and dye your hands blood red. Until about 5 years ago, I couldn't stand them.
That all changed one summer when my mom came to visit. She roasted beets with onions, sweet potatoes, regular potatoes and some rosemary. I grilled some salmon on the BBQ. We took a bottle of wine and our dinner up to my rooftop deck and I can't say I was looking forward to it. I'm sure I said something like, “Thanks for making dinner, mom!” But inside was thinking, “Ugh, I have to eat BEETS!”
Then the strangest thing happened … I ate some, and liked them. It wasn't love at first bite, but they weren't so bad.
24 hours later I had fallen hard and at every dinner for the rest of summer 2010 I had beets on my plate. No lie.
Over the past 5 years I have eaten roasted beet salad about 562 times. Only a slight exageration. My favourite roasted beet salad is this one: super simple with a little goat cheese, some pistachios and lots of delicious beets.
If you make this Maple Roasted Beet Salad, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!Print
This delicious Roasted Beet Salad is covered in an easy maple balsamic dressing and spotted with pistachio dusted goat cheese balls. You will LOVE it!
- 1 lb. baby beets (or larger beets cut into quarters), peeled or not, your choice
- 1/2 lb. onions
- 1 teaspoon olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 8 cups arugula, loosely packed
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
- Toss the beets and onions (separately to prevent the beets from discolouring the onions) with the olive oil. Place the beets on the prepared baking sheet and roast them in the oven for 20 minutes. Add the onions to the baking sheet and roast for an additional 20-30 minutes, or until both the beets and onions are soft.
- While the beets and onions are roasting, prepare the dressing. In a medium sized bowl whisk the maple syrup with the balsamic vinegar. When the beets come out of the oven immediately put them in the bowl and toss to coat.
- To assemble this roasted beet salad, arrange the arugula on a large platter or in individual bowls. Scatter the onions over top and top with the maple roasted beets. Pour the remaining dressing over top and serve immediately.