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.