Roasted Beet Salad

Ingredients

• 4 to 5 cups cubed (about 1/2” in size peeled beets, from about 4 to 5 medium-sized beets)
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon Morton kosher salt
• 1/2 teaspoon freshly ground black pepper
• Balsamic Dressing Recipe
• 5 ounces baby arugula
• 10 ounces pre-shredded carrots
• 1/2 cup crumbled blue cheese
• 1/2 cup coursely chopped candied pecans (Trader Joe's brand is also very good)
• kosher salt and freshly ground black pepper (to taste)

Instructions

1. 1

   For the roasted beets: Preheat oven to 375° F. On a rimmed baking sheet, toss the cubed beets with the olive oil, honey, salt, and pepper.

2. 2

   Roast for 20 minutes and then stir. Roast an additional 20 minutes, or until beets are fully softened and starting to caramelize.

3. 3

   Remove from oven and let cool. You can roast the beets 1-2 days ahead of time and store them in the refrigerator until ready to use.

4. 4

   For the balsamic dressing: This Balsamic Dressing Recipe takes just a few minutes to make, and can be made ahead of time.

5. 5

   To assemble the salad: On a large platter or low wide salad bowl, spread the arugula into an even layer. Spread a layer of shredded carrots over the arugula, in the center, leaving a border of arugula showing at the outer edge. Then add beets on top of the carrots, in the very center, leaving a border of carrots showing. You want to see all the layers distinctively.

6. 6

   Sprinkle the salad with blue cheese and candied pecans. Add more salt and pepper, if desired. Drizzle a bit of the dressing over the top of the salad, if desired, and serve the remainder of the dressing on the side. Or just serve all of the dressing on the side.