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Roasted Beet and Arugula Salad with Maple Balsamic Vinaigrette

Julia
  • 105 minutes
  • Serves

INGREDIENTS

16 oz

Baby arugula

3

Beets, large

1

Bourbon candied pecans and cranberries

1/4 cup

Balsamic vinegar

1 tbsp

Maple syrup, pure

2 tsp

Mustard, stone ground

1/2 tsp

Cinnamon, ground

1

Pepper, Fresh cracked

1/4 cup

Olive oil

1

Goat chevre, Fresh