Balsamic Roasted Beets, Sweet Orange, and Chévre Salad with Pumpkin Seeds

serves 2

3 large beets

1 tbsp balsamic vinegar

1 tbsp olive oil

sea salt and pepper

2 cups arugula

2 small or 1 large orange, segmented (how to segment an orange)

1 shallot, sliced

1 oz goat cheese, crumbled

1 - 2 tbsp pumpkin seeds


1 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp maple syrup

1 clove of garlic, minced

salt and pepper

Preheat the oven to 425ºF.

Cut away the stalks, leaves and any pointy bits from the beets. Peel and then cut into 1/2 inch wedges. Place onto a baking sheet and drizzle with 1 tbsp olive oil and 1 tbsp balsamic vinegar. (It is preferable to use a sweet thick aged balsamic vinegar, but of you only have a thin more pungent balsamic, add a tbsp of maple syrup to the beets). Sprinkle with sea salt and pepper and toss. Place into the oven and bake for 40 minutes (or until tender), flipping the beets after 20 minutes. Remove from the oven and let cool.

To prepare the dressing, add the olive oil, balsamic vinegar, maple syrup, garlic and a dash of salt and pepper to a jar with a lid. Shake. (If you are using a sweet thick balsamic vinegar, omit the maple syrup).

In a bowl, toss the arugula with the dressing. Place the arugula onto a serving plate, and top with the roasted beets, orange segments, sliced shallot, goat cheese, and pumpkin seeds. Season with salt and pepper and serve.

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