Ingredients:

  • 1.5 lbs beets, peeled and cubed into 1/2-inch pieces
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh orange juice
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 4 cups arugula or spring mix
  • 4 oz goat cheese, crumbled
  • 0.5 cup walnuts, toasted and roughly chopped
  • 1 medium Honeycrisp apple, thinly sliced

Instructions:

  1. Preheat the oven. Set your oven to 400°F (200°C). Note: A hot oven is the only way to get those crispy edges.
  2. Prep the beets. Peel the 1.5 lbs of beets and cut them into precise 1/2 inch cubes.
  3. Season for roasting. Toss the cubes with 2 tbsp olive oil, 0.5 tsp sea salt, and 0.25 tsp black pepper on the baking sheet.
  4. Roast until tender. Bake for 25 minutes until the edges are charred and a fork slides in easily. You'll smell a sweet, earthy perfume when they're ready.
  5. Whisk the vinaigrette. In a small jar, combine 3 tbsp extra virgin olive oil, 1 tbsp balsamic, 2 tbsp orange juice, 1 tsp honey, and 1 tsp Dijon. Shake until the liquid is thick and opaque.
  6. Toast the nuts. Place the 0.5 cup walnuts in a dry pan over medium heat for 3-5 mins until they smell toasted and look golden.
  7. Slice the fruit. Cut the Honeycrisp apple into thin wedges just before serving.
  8. Build the base. Toss 4 cups arugula with half of the dressing in a large bowl.
  9. Add the stars. Layer the warm roasted beets and apple slices over the greens.
  10. Final assembly. Top with 4 oz crumbled goat cheese and the toasted walnuts. Drizzle with the remaining dressing and serve immediately.