Ingredients:

  • 2-3 medium Red Beets (approx. 300 g), scrubbed well
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (for roasting)
  • 1/2 tsp Sea Salt (for roasting)
  • 1/4 tsp Black Pepper, freshly ground (for roasting)
  • 1 cup (120 g) Pecan Halves
  • 1/4 cup (50 g) Light Brown Sugar, packed
  • 2 Tbsp (30 ml) Water
  • 1/4 tsp Sea Salt (for pecans)
  • 1/2 cup (60 g) Fresh or Frozen Cranberries
  • 1/4 cup (60 ml) Freshly Squeezed Orange Juice
  • 1 tsp Orange Zest
  • 2 Tbsp (30 ml) Balsamic Vinegar (good quality)
  • 1 Tbsp (15 ml) Maple Syrup (or honey)
  • 1/2 tsp Dijon Mustard
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (for dressing)
  • Salt and Pepper to taste (for dressing)
  • 5 oz (140 g) Bag Baby Spinach and/or Arugula Blend (pre-washed)
  • 1/2 cup (80 g) Pomegranate Arils (fresh or pre-packaged)
  • 4 oz (115 g) Soft Goat Cheese (chevre), crumbled

Instructions:

  1. Roast the Beets: Preheat oven to 400°F (200°C). Toss the whole, scrubbed beets with 1 Tbsp olive oil, salt, and pepper. Wrap them tightly in foil packets. Roast for 35–45 minutes, or until easily pierced with a fork. Unwrap, cool slightly, then peel (use a paper towel to avoid staining hands) and chop into 1/2-inch cubes. Set aside.
  2. Make the Vinaigrette Base: In a small saucepan, combine cranberries, orange juice, zest, balsamic vinegar, maple syrup, and Dijon mustard. Bring to a simmer over medium heat and cook for 5–7 minutes, or until the cranberries burst and the mixture thickens slightly. Remove from heat and allow to cool for 5 minutes.
  3. Finish the Dressing: Transfer the cranberry mixture to a blender or use an immersion blender until smooth. Slowly drizzle in the 1/4 cup olive oil while blending until emulsified. Season generously with salt and pepper. Chill until needed.
  4. Candy the Pecans: Line a clean baking sheet with parchment. In the small saucepan, combine the brown sugar, water, and salt. Cook over medium heat, stirring until the sugar is dissolved and bubbling (about 2 minutes). Add the pecans and stir constantly until the liquid evaporates and the pecans are coated and slightly toasted (about 3-4 minutes). Spread immediately onto the prepared baking sheet in a single layer to cool and harden completely. Break up clumps.
  5. Prep and Dress Greens: Ensure the spinach/arugula mix is completely dry. Place the greens in the large salad bowl. Drizzle about half of the chilled vinaigrette over the greens and toss gently to lightly coat.
  6. Add Components: Gently fold in the roasted beet cubes and half of the pomegranate arils.
  7. Garnish and Serve: Transfer the salad mixture to a serving platter or keep it in the bowl. Sprinkle the crumbled goat cheese, the remaining pomegranate arils, and the candied pecans over the top. Serve immediately, keeping the remaining dressing available on the side.