Spring salad with balsamic vinegar glaze
One bunch of carrots
One bunch of purple beets
One bunch of orange beets
Half a pound of Arugula salad (250g)
½ cup of olive oil (120 ml)
½ cup of balsamic vinegar (120 ml)
2 tablespoons of maple syrup
One thick slice of Stilton blue cheese
Salt & pepper
Turn on the oven at 370F (190°C). Wash, brush and dry the vegetables but don’t peel them- the skin contains a lot of vitamins, and will give a nice crunch to the salad. Cut the beets in quarters and the carrots in fine strips, drizzle with olive oil, add some fresh pepper and salt and roast for 40 minutes - check your oven: they are not all born equal!
While the vegetables are roasting, make the balsamic vinegar glaze (you can also do the glaze the day before). On medium high, boil the vinegar with 2 tablespoons of maple syrup for about 10 minutes until it starts thickening. Don’t walk away, your glaze needs the same attention than a caramel - if you leave it unattended, it will choose that moment to burn away. Transfer the glaze in a small container and refrigerate - it will thicken more as it cools down. You can speed up that process in the freezer. The glaze will keep for a week in your fridge.
While the glaze is cooling, wash & dry the arugula, cut the Silton cheese in crumbled pieces (Bleu d’Auvergne works well as a replacement). Once the vegetables have nicely browned, toss them in your salad with arugula and Stilton, before drizzling with balsamic vinegar glaze and a splash of olive oil.