Heidi's Roasted Beet Salad with Maple Vinaigrette Dressing

I had the pleasure to visit Hall’s Organic Farm a few years ago, excited to share with all of you one of my highlights in the culinary world learning about organic farming, there I met owner Stevie Hall and his friend Alex Montenegro. In the middle of the beautiful organic fields I prepared a fresh Summer Roasted Beet Salad  I prepared a fresh Summer Roasted Beet Salad using ingredients picked from the farm and drizzled on top a Maple Vinaigrette a delicious and simple Beet salad. Please go to my website to watch the awesome video my son Tyler made of the whole experience and demonstration. Enjoy!

Step 1: Maple Vinaigrette Dressing- Ingredients

• 2-3 tsp. Maple syrup

• 4 tsp. White granulated sugar

• 2 heaping Tbsp. Shallots, finely chopped

• 1/2 cup EVO oil

• 1/4 cup Apple cider vinegar

• 2 tsp. Dijon mustard

Directions:

• Add all ingredients in a mason jar, Refrigerate & Shake well before using.

Step 2: Candied Walnuts- Ingredients

• 1 1/2 tsp.unsalted Butter

• 2 tbsp. White granulated sugar

• 1 tsp. Maple syrup

• 1/2 cup Walnuts, raw

Directions:

• In a small pan over medium heat, combine all ingredients, Stir continuously until mixture bubbles, then reduce heat to medium low.

• Continue to stir until mixture thickens and caramelizes.

• Pour mixture into a pan lined with parchment paper. Create a single layer of walnuts, cool completely.

• When completely cooled and hardened, chop up walnuts. Set aside top before serving beet salad.

Step 3: Roasted Beets- Ingredients

• 7 Red beets

• 5 Gold beets

• 3 Chioggia beets

• Olive oil

Directions: Preheat oven 400 degree

• Cover baking sheet with foil

• Clean beets, cut off both ends.

• Place each beet onto a piece of foil, enough to wrap each beet individually.

• Drizzle a small amount of olive oil on tp of each beet, then seal each pouch as to prevent steam from escaping.

• Place on baking sheet and bake 40-50 minutes,or until tender enough to be pierced easily with a fork. remove from oven.

• Cool beets until just able to handle, then remove the skin.

• Hold flat end sturdily with a fork, then using a spoon, scrape skin from the top to bottom. Skin will remove easily. discard skin.

• Cool beets completely.

• Cut into 3/4 inch pieces, refrigerate until ready to assemble salad.

Step 4: Assembling the Salad- Ingredients

• Beets, pre-baked and cut

• 4 cups Arugula

• 1/2 cup Fennel finely sliced using a mandolin

• 1/4 cup Crumbled feta cheese

• 1 medium size Red tomato, diced small

• Candied walnuts

• Flat leaf parsley or cilantro, for garnish

Directions: Final assembling Family Style

• In a large serving bowl or on a platter, add each ingredient as follows: arugula, beets, fennel, tomato, feta cheese, candied walnuts, parsley (or cilantro). Before serving, shake maple vinaigrette and drizzle desired amount over salad. Serve and Enjoy!