Warm Roasted Beets, Orange & Arugula Salad
This salad goes down as a classic in my family—it’s one that everybody loves. The maple-crusted beets and warm maple balsamic dressing are simply spectacular. They get elevated even further by the creamy gorgonzola or goat cheese crumbles, fresh oranges, crisp greens, and popped grains.
A fall, winter, and early spring favorite with bright colors, even brighter flavors, and warm maple balsamic dressing.
- 3 medium beets (red, golden, striped, or mix), peeled and cut into 1/2-inch cubes
- 1 medium shallot, thinly sliced (about 1/3 c.)
- 1.5 tbsp. pure maple syrup
- 1.5 tbsp. olive oil
- 3/4 tsp. kosher salt
- 1/4 tsp. fresh ground black pepper
- 3-4 oz. fresh baby arugula leaves
- segments of 2 oranges (see TIP A below, reserve membranes to squeeze juice for vinaigrette)
- 1 - 2 oz. crumbled gorgonzola or goat cheese
- 1/2 c. popped sorghum (optional, click here for recipe)
- 3-4 tbsp. fresh-squeezed orange juice
- 3 tbsp. balsamic vinegar
- 1 tbsp. pure maple syrup
- 2 tbsp. extra virgin olive oil
- 2 tsp. mild Dijon mustard
- 1/4 tsp. kosher salt
- 1/8 tsp. fresh ground black pepper
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Put the beets and shallot in a heap at the center of a lightly greased baking sheet. Add 1.5 tablespoons maple syrup, 1.5 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper and gently toss to combine. Spread the beets and shallot in an even layer across the baking sheet and roast in a pre-heated 425° oven for 25-30 minutes or until the beets are tender and shallot slices are crispy.
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Meanwhile, put the arugula in a large serving bowl. Segment the oranges and set them aside (reserve the membranes and juice for the vinaigrette). Set aside the crumbled gorgonzola and prepare the popped sorghum if using (instructions here).
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In a small saucepan over medium heat, combine the freshly squeezed orange juice, balsamic vinegar, and 1 tablespoon maple syrup. Let warm while stirring frequently for 6-8 minutes until slightly thickened. Pull the pan from the heat and add 2 tablespoons extra virgin olive oil, 2 teaspoons Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk until all ingredients are combined and let sit at room temperature. You can re-heat before serving if needed (should be warm, but not steaming).
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Immediately before serving, pour all but a few tablespoons of the dressing over the arugula and gently toss to coat. Arrange the roasted beets and shallots around the perimeter of the platter or bowl. Top the salad with the orange segments and crumbled cheese. Pour the remaining salad dressing over everything and sprinkle the popped sorghum over top. Enjoy!
TIP A: To segment the oranges, start by cutting off both ends. Then cut around the fruit to remove the peel and pith. Finally, hold the fruit in the palm of your hand and cut along both sides of each piece of membrane to release the segments into a bowl. Reserve the juice and membranes to prepare the vinaigrette.