BEET, APPLE, WALNUT, ARUGULA AND GOAT CHEESE SALAD WITH MAPLE BALSAMIC VINAIGRETTE

Salad|Brunch|Gluten-free|Vegetarian

Ingredients

2-3 large beets (about 1 – 1 ¼-pounds)

2 apples, chopped into ½” pieces

1 cup walnuts, rough chopped

2 teaspoons olive oil

½ cup dried cranberries

8 ounces baby arugula leaves

8 ounces goat cheese with cranberry glaze (or your favorite goat cheese), crumbled

Dressing:

¼ cup maple syrup

¼ cup olive oil

¼ cup balsamic vinegar

2 teaspoons Dijon mustard

Instructions

Cut the stems and leaves off the beets, leaving a 1-inch stem attached to the beet. Place beets in a large saucepan and cover with water. Bring to a boil over medium high heat and cook until the beets are tender when pierced with a knife, about 45 minutes to 1 hour depending on size. Peel beets with your hands under cold running water to keep your hands from staining. The skin and stem should rub off easily. Chop into 1-2” dice and set aside.

Toast the walnuts in olive oil over medium heat in a skillet until light browned. Set aside and let cool.

Place all dressing ingredients in a small jar and shake vigorously until emulsified.

Combine beets, apples, dried cranberries, arugula, walnuts, and goat cheese in a large bowl. Toss with dressing. Any extra dressing will keep for 2 weeks in the fridge.

This salad is also delicious topped with grilled chicken breast or slices of grilled steak.