Lush. Juicy. Nourishment that glows.
This year-round favorite brings together earthy roasted beets, crisp shaved fennel, peppery greens, and juicy pomegranate seeds, all topped with creamy goat cheese and buttery toasted pecans. The textures are layered, the colors radiant, and the flavor profile hits every note: sweet, tangy, crunchy, and smooth. Tossed in a maple-Dijon vinaigrette, the Ruby Root Salad is a celebration of nourishment and beauty, the kind that leaves you feeling refreshed, satisfied, and glowing from within.
Ingredients
2 medium beets, roasted and thinly sliced
2 cups mixed greens (arugula, baby kale, spinach)
¼ cup pomegranate seeds
¼ cup toasted pecans or walnuts
¼ cup crumbled goat cheese
½ fennel bulb (or jicama), shaved thin
Pinch of sea salt + cracked pepper
Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic or apple cider vinegar
1 tsp maple syrup
½ tsp Dijon mustard
Sea salt to taste
Instructions:
Roast the Beets:
Preheat oven to 400°F. Wrap beets in foil and roast for 35–40 minutes. Let cool, peel, and slice.Make the Dressing:
Combine olive oil, vinegar, maple syrup, Dijon, and salt in a jar. Shake until smooth.Assemble:
Layer greens, beets, fennel, pomegranate seeds, nuts, and goat cheese. Drizzle with dressing and serve immediately.