Roasted Beet Salad

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It’s that time of year when everyone wants to eat a bit lighter — winter salads are a great (and easy) way to bulk up on greens. Follow the lead of chef Peter Davis by roasting maple walnuts and beets to put atop a bed of arugula. Local goat cheese and blood orange vinaigrette round out the recipe with a creamy, citrus-y punch. Peep the details below, and get even more salad pro tips here.


for the maple walnuts
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 4 tablespoons maple syrup
  • 1 teaspoon water
  • 1/2 pound walnuts
for the salad
  • 12 cups arugula
  • 1 medium-sized beet
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • Blood Orange Vinaigrette
  • 12 ounces local goat cheese
  • 1/4 cup maple walnuts
  • Freshly cracked pepper
for the blood orange vinaigrette
  • 2 cups blood orange juice
  • 1 cup safflower oil
  • 2 tablespoons fresh tarragon, chopped
  • 2 shallots, minced
  • 4 blood oranges, peeled and sectioned
  • Salt and pepper to taste


for the maple walnuts
  1. Preheat oven to 300 degrees.
  2. Combine all ingredients except walnuts in a saucepan and simmer very slowly for 3 minutes.
  3. Pour the glaze over the nuts and bake, stirring every 10 minutes, until nuts look dry (about 30 to 40 minutes).
for the salad
  1. Preheat oven to 350 degrees.
  2. Wash the arugula, spin it dry, and set aside.
  3. Rub the beet lightly with oil, sprinkle with salt, and bake in the oven until cooked through, approximately 45 minutes.
  4. Cool the beet enough to handle, and then peel by rubbing it in your hands with a kitchen towel. Cool the beet to room temperature.
  5. Toss the arugula on a plate, and thinly shave the beet over the greens using a potato peeler.
  6. Crumble the cheese over the salad, drizzle with the remaining dressing, sprinkle with the nuts and top with fresh cracked pepper.
for the blood orange vinaigrette
  1. In a medium-sized bowl, mix all ingredients together thoroughly.
  2. Cover and chill until ready to serve.

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