Ingredients:

  • 3 large red or golden beets (approx. 500g), stems removed
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 cups fresh baby arugula (approx. 80g)
  • 1/2 cup vegan feta crumbles (75g)
  • 1/2 cup raw pecan halves (60g)
  • 1 tbsp fresh mint leaves, chiffonade
  • 3 tbsp aged balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 small shallot, finely minced

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub beets thoroughly and pat dry. Toss with 1 tablespoon of olive oil, sea salt, and cracked black pepper.
  2. Wrap beets in aluminum foil or place on a rimmed baking sheet lined with parchment paper. Roast for 45 minutes or until a knife slides easily into the center.
  3. While beets roast, prepare the vinaigrette: Whisk balsamic vinegar, Dijon mustard, maple syrup, and minced shallot in a small jar. Slowly drizzle in 1/4 cup olive oil while whisking constantly to create a stable emulsion.
  4. Once roasted, let beets cool slightly, peel, and cut into bite-sized wedges.
  5. In a large bowl, toss arugula with a small amount of dressing. Top with roasted beet wedges, vegan feta, pecans, and fresh mint.
  6. Drizzle with the remaining balsamic vinaigrette and serve immediately.