Today, it’s all about fall roasted veggies with this Balsamic Roasted Beet Salad with Maple Walnuts.
So we are almost a week into November and it is totally feeling like fall now. I say this because I’m currently staring at our completely bare maple trees in the backyard with all the leaves piled up around them. I’m trying not to think about all the work that entails and just focus on how beautiful it is this time of year!
While some of you are already experiencing snow (eek!), we’ve had a pretty mild fall in Newfoundland. Which means no snow…..yet, but I know it’s coming! I shouldn’t admit this because I know some people really hate winter, and come January I will too, but for now I love all the signs that winter is coming. The air is colder and it’s time for wool socks, green tea and a warm fire! There is nothing cozier 🙂 .
Are you convinced yet?
If I can’t convince you to like all things cold and snowy, perhaps I can convince you to like this fall inspired Balsamic Roasted Beet Salad.
You might be thinking, oh great, another boring beet salad. Right? Nope, not today my friends. While this beet salad includes your usual suspects like arugula and goat cheese, it’s also loaded with roasted carrots, quinoa, sprouted rice, maple candied walnuts and a cranberry balsamic dressing. (I just had to include a tart and creamy dressing with this salad!)
This salad came about for two reasons:
One, I had a bag of locally grown beets and carrots, which I absolutely did not want to waste (thanks Mom and Dad!); and two, I’m actually still recovering from a few indulgences on Halloween (pizza and Hawkins cheezies are my weakness!), so my meal prepping this past week has been ramped up with clean eating recipes. So far I’ve been enjoying this spicy salmon salad, this red pepper and butternut squash soup, and of course, my current obsession, this Balsamic Roasted Beet Salad!
Let me quickly break this salad down for you:
- The beets and carrots are roasted together with a simple mixture of balsamic vinegar, evoo, thyme, parsley, salt and pepper.
- While your veggies are roasting, you can candy your walnuts on the stove top with a bit of maple syrup.
- You can also use this time to whip up the cranberry balsamic dressing and cook your quinoa and rice. I use a sprouted rice and quinoa mix for this recipe. This is my go-to blend and I cook it the same way I cook quinoa to ensure it is nice and fluffy. I detail this in my post for turkey meatball quinoa bowls.
- Then, all you need to do is assemble these ingredients with some arugula and goat cheese, and your clean eating, fall inspired salad is ready to be gobbled up! (Haha, get it? Gobble, gobble?! No? Not funny?)
This recipe makes enough for one large salad or 4 small salads. So it’s great for an appetizer or side dish for your upcoming holiday gatherings. Or, better yet, include it in your Sunday meal prepping and enjoy ready-made lunches for your week 😉 !
If you make this Balsamic Roasted Beet Salad, be sure to let me know your thoughts in the comments below. Enjoy!Print
Balsamic Roasted Beet Salad with Maple Walnuts is not your typical beet salad. This one is loaded with your usual ingredients like greens and goat cheese, but it also includes roasted carrots, quinoa, sprouted rice, maple walnuts and a cranberry balsamic dressing.
For the roasted beets and carrots:
- 2 cups beets, uncooked, peeled and chopped
- 2 cups carrots, uncooked, peeled and chopped
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp thyme
- 1 tsp parsley
- 1/2 tsp kosher salt
- 1/8 tsp pepper
For the maple walnuts:
- 1/2 cup walnuts
- 1 tbsp maple syrup
- 1 tsp extra virgin olive oil
For the cranberry balsamic dressing:
- 1 cup cranberries, fresh or frozen
- 2 tbsp + 1/4 cup water (divided)
- 2 tbsp tahini
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Pinch of kosher salt
For the salad:
- arugula or spinach
- cooked quinoa and/or sprouted rice
- goat cheese
- Roasted beets and carrots: Pre-heat oven to 400 degrees and line a baking sheet with parchment paper. In a medium-sized bowl, add the beets, carrots, vinegar, oil, thyme, parsley, salt and pepper. Toss to combine. Spread the veggies out on the prepared baking sheet and bake for 35-40 minutes, or until the veggies are tender. Be sure to stir/flip the veggies a few times to ensure they don’t burn.
- Maple walnuts: In a small bowl, add the walnuts and maple syrup and stir until the walnuts are coated. Grease a frying pan with the oil and add the walnuts. Cook over low heat for 10-15 minutes, stirring constantly, until the maple syrup has candied the walnuts. Low heat is key in order not to burn the walnuts.
- Cranberry balsamic dressing: Add the cranberries and 2 tbsp water to a small sauce pan. Cover and simmer on low heat for 10 minutes, or until the cranberries have softened. Add the cranberries to a blender, and then add the remaining 1/4 cup of water, tahini, balsamic vinegar, maple syrup and salt and blend on high for 30-60 seconds, or until the mixture is well combined and creamy. Yields about one cup of dressing.
- Assembling the salad: Add your desired amount of arugula or spinach to a bowl and layer on the beets, carrots, quinoa, rice, goat cheese, walnuts and dressing. The beets, carrots, walnuts and dressing in this recipe should be enough for one large salad or 4 individual salads. If you’re not planning to eat right away, store the ingredients separately in the fridge (except the walnuts) for 2-3 days and assemble the salad when ready to enjoy.
- Roasting the beets and carrots for 35-40 minutes ensures they are tender but not too soft. If you prefer your veggies a little more tender, you can roast them for another five minutes or so. Just keep an eye on them to ensure they don’t burn.
- The Cranberry Balsamic Dressing is a tart and tangy salad dressing. While the tahini and maple syrup reduce the tartness of the cranberries and balsamic vinegar, the dressing will still have a tart taste. This combo of sweet and tart pairs really well with the beets, carrots and goat cheese. If you prefer, you can use a different salad dressing or just use plain balsamic vinegar. I use this on my salads all the time as a quick and easy way to avoid processed salad dressings.