Ingredients

4 to 5 medium beets 2 cups arugula or spring mix ½ shallot thinly sliced ½ green apple thinly sliced ¼ cup toasted walnuts 2 ounces Feta cheese torn Microgreens optional 1/2 cup Dried cranberries add a sweet and tangy layer of flavor 1/4 cup balsamic vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1 teaspoon honey 1 clove garlic minced or grated about 1 teaspoon 3/4 teaspoon kosher salt plus additional to taste 1/8 teaspoon ground black pepper plus additional to taste

Instructions

1. Set the oven to 400°F. Cover the bottom of a baking sheet with foil. Wrap foil around each beet and place them on the foil-lined baking sheet. Cook for an hour in the oven or until you can easily pierce the biggest beet. Let the beets cool down at room temperature after unwrapping them and then peel and cut them into wedges.
2. Toast Pecans – In a dry skillet, toss frequently until golden and fragrant.
3. Combine Ingredients – Transfer arugula to a large salad bowl. Add the sliced beets, and sprinkle the feta cheese, toasted pecans, and dried cranberries on top.
4. In a small canning jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.