Ingredients:

  • 450 g medium beets, scrubbed and trimmed
  • 15 ml extra virgin olive oil
  • 3 g kosher salt
  • 5 g black pepper
  • 45 ml balsamic vinegar
  • 30 ml maple syrup or honey
  • 15 ml Dijon mustard
  • 60 ml extra virgin olive oil
  • 5 g garlic, minced
  • 60 g baby spinach or arugula
  • 115 g goat cheese or feta
  • 60 g toasted walnuts or pistachios
  • 15 g thinly sliced red onion
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 200°C. Note: This high heat is key for caramelization.
  2. Toss your trimmed beets in 15 ml olive oil, 3 g salt, and 5 g pepper.
  3. Wrap the beets in a foil packet or place them on a parchment lined tray.
  4. Roast for 45-60 minutes until a knife slides into the center with zero resistance. Aroma Check: You should smell a sweet, toasted scent filling the kitchen.
  5. While the beets cool, combine 45 ml balsamic vinegar, 30 ml maple syrup, 15 ml Dijon, and 5 g minced garlic in a glass jar.
  6. Slowly whisk in 60 ml olive oil until the dressing looks glossy and thick.
  7. Peel the beets by rubbing the skins off with a paper towel and slice them into bite-sized wedges. Note: They peel much easier while still warm!
  8. On a large platter, layer your 60 g of spinach or arugula.
  9. Arrange the warm beets over the greens, then crumble 115 g of goat cheese and scatter 60 g of toasted nuts and 15 g of red onion.
  10. Drizzle the dressing over the top just before serving. Aroma Check: The smell of the vinegar hitting the warm beets creates a savory, pungent steam.