Arugula and beetroot salad with a maple balsamic vinaigrette

Preparation - 1h45


Serves 6 to 8

  • 500 ml (2 cups) of rockets
  • 3 large beets
  • 125 ml (1/2 cup) balsamic maple vinaigrette
  • 250 ml (1 cup) crumbled goat cheese
  • Pecan nuts and dried cranberries
  • Pepper and Flower & Salt Favuzzi


  1. Preheat oven to 200°C (400°F).
  2. Clean beets with a brush and wrap in foil.
  3. Place on a baking sheet and cook in the oven for approximately 90 minutes, until very tender (prick with a fork).
  4. Leave to cool until they can be handled comfortably.
  5. Remove from foil, peel with a peeling or vegetable knife and cut into wedges.
  6. Put arugula in a large serving bowl and dress with maple balsamic vinaigrette to taste.
  7. Before serving, garnish salad with beetroot wedges, pecans, cranberries and crumbled goat cheese.