Winter beet salad

Bright and colourful, just what one needs on a dark winter day.

Beets are packed with nutrients and offer several health benefits. Rich in antioxidants, fiber, and essential vitamins like folate, they help improve blood flow, lower blood pressure, and support heart health.

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Salad

• 4 large beets, thinly sliced into rounds

• 1 tbsp olive oil

• 1 cup pecans

• 2 tbsp maple syrup

• 1/4 tsp cayenne

• 4 cups arugula

• 1 pear, thinly sliced

• 1/2 cup goat cheese, crumbled

• Arils from 1/2 pomegranate

Dressing

• 1/3 cup olive oil

• 1/4 cup balsamic vinegar

• 1 tablespoon fig preserves

• 2 tsp Dijon mustard

• 2 teaspoons orange zest + 2 tablespoons freshly squeezed orange juice

• salt and pepper to taste

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Preheat the oven 425 F

On a parchment-lined baking sheet, toss the beets together with 1 tbsp olive oil and a good seasoning of salt + pepper. Spread the beets out in an even layer. Roast for 24-28 min or until lightly charred and tender. Allow to cool before adding to the salad.

Meanwhile, line another baking sheet with parchment paper. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 6-8 minutes, stirring halfway, until pecans are toasted and golden. Remove from the oven and spread the pecans in one layer. Allow to cool.

To make the dressing, combine the olive oil, balsamic vinegar, Dijon, fig preserves, orange zest + juice and a pinch of salt + pepper in a glass jar. Shake to combine.

Add arugula to a large bowl. Add the pomegranate arils, pecans, sliced pear and cheese. Drizzle over some of the dressing. Give the salad a gentle toss. Top salad with roasted beets.

Enjoy!