Roasted Beet & Arugula Salad with Maple Dijon Vinaigrette Recipe

Ingredients For Roasted Beet & Arugula Salad with Maple Dijon Vinaigrette Recipe

• 1 Package organic beets
• 1 teaspoon Olive oil
• 1 teaspoon Dried thyme
• 0.5 teaspoon Sea salt
• 0.5 cup Raw unsalted pecans
• 2 teaspoon Maple syrup
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Cayenne pepper
• 1 Package organic baby or regular arugula
• 1 Pear, sliced
• 0.25 Package kite hill foods cream cheese, or any cheese of choice, goat would work well
• 0.33000000000000007 cup Olive oil
• 0.33000000000000007 cup White wine vinegar
• 1 teaspoon Garlic powder
• 1 tablespoon Maple syrup
• 1 tablespoon Dijon mustard