Ingredients:

  • 3 large Red or Golden Beets (approx. 500g / 1.1 lbs)
  • 1 tbsp (15ml) Extra-virgin olive oil (for roasting)
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 3 tbsp (45ml) Extra-virgin olive oil (for dressing)
  • 2 tbsp (30ml) Aged balsamic vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5ml) Maple syrup or honey
  • 1 clove Garlic, minced
  • 5 oz (142g) Baby arugula or mixed spring greens
  • 2 Large avocados, cubed
  • 1/2 cup (75g) Feta cheese, crumbled
  • 1/4 cup (30g) Toasted walnuts or pepitas
  • 1/4 Red onion, thinly shaved

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the beets clean but leave the skins on to lock in moisture.
  2. Place beets on a large piece of aluminum foil, drizzle with 1 tbsp olive oil, salt, and pepper. Fold into a tight pouch and roast on a baking sheet for 45 minutes until tender.
  3. Once cool, use a paper towel to rub the skins off the beets. Cut the peeled beets into 1 inch chunks.
  4. Prepare the balsamic vinaigrette by combining 3 tbsp olive oil, balsamic vinegar, mustard, maple syrup, and minced garlic in a small jar; shake vigorously until emulsified.
  5. In a small bowl, toss the 1/4 shaved red onion in a spoonful of the dressing for 5 minutes.
  6. In a large bowl, spread the arugula. Layer the beets, avocados, red onion, crumbled feta, and toasted walnuts on top and drizzle the remaining dressing over the entire salad just before serving.