Candied Beet Salad

Nick loves beets. So does my Mom. This salad is one of Nick’s favorites!

INGREDIENTS

6 small-medium mixed red & yellow beets
3 Tbsp olive oil
Salt
1/2 cup raw pumpkin seeds
1/2 tsp smoked paprika
2 Tbsp butter
1/4 cup pure maple syrup
Zest and juice of 1 orange
1/4 tsp ground cinnamon
1/4 tsp cayenne
4 cups baby arugula
4 oz crumbled goat cheese
Seeds from 1 pomegranate
1/2 cup dried cranberries

DIRECTIONS

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss the beets with 2 Tbsp olive oil and a pinch or two of salt. Spread the beets out evenly and roast for 35 minutes.

• Heat the remaining oil in a medium skillet on medium. When it shimmers, add the pumpkin seeds and paprika. Toast the seeds for 3-5 minutes until golden brown and fragrant. Remove from heat and add a pinch of salt. Set the mixture aside on a plate to cool.

• In a small saucepan, combine the butter, syrup, orange zest and juice, cinnamon, and cayenne. Bring to a boil and cook for 2 minutes, then remove from the heat.

• When the beets are tender, remove them from the oven, pour over the maple-buttersauce, and toss to coat. Roast for about 10 minutes more, until the beets are beginning to caramelize - watch closely, because the sugar can burn fast! Let cool slightly.

• In a large bowl, add the arugula. Add the beets and pumpkin seeds. Sprinkle with the goat cheese, pomegranate seeds, and cranberries.

• Serve with vinaigrette dressing.