I love me some beets, but I know it can be a love/hate type of food. I find that the golden beets have a softer, sweeter flavor than red beets which makes them perfect to introduce to someone who is skeptical. I Combined roasted golden beets with crisp apple, crunchy pumpkin seeds, sweet cranberries, and spicy arugula; and topped it with a tangy balsamic... A perfect side salad to any meal!
2 large golden beets
2 Fuji apples, cut into thin slices
½ cup olive oil, plus some from drizzling
¼ cup balsamic vinegar
1 tbsp. apple cider vinegar
1 ½ tsp. honey
1 ½ tsp. Dijon mustard
Juice of 1 lemon
1 garlic clove, very finely minced (use half if you want a subtle garlic flavor)
Salt and pepper, to taste
1/3 cup pumpkin seeds (pepitas)
1/3 cup dried cranberries, chopped
¼ cup arugula
Preheat oven to 400 degrees
Cut the golden beets of their stalk, rinse off any dirt or residue.
Wrap each beet in tinfoil, place them in the oven directly on the rack and bake for 60-70 minutes or until they can be pierced with a fork.
Once baked, remove beets from the oven and set them aside to cool. Once cool enough to handle, using paper towels wipe the skin off of the beets (the skins should come off very easily.) After the skin has been removed, slice beets into thin slices.
In a medium bowl whisk together olive oil, balsamic vinegar, apple cider vinegar, honey, lemon juice, garlic, Dijon mustard, salt, and pepper.
On a large flat platter, layer beets and apples in a long row (see above photo)
Sprinkle with pumpkin seeds and dried cranberries.
Drizzle desired amount of dressing over top.
Scatter arugula leaves over beet and apple mixture.
* Tip: Any left over dressing makes for a great marinade!