Candied Beet Salad | The Fancy Pants Kitchen

Ingredients

• 6 small to medium mixed color beets, quartered
• 3 tbsp olive oil, divided
• Kosher salt
• 1/2 cup raw pumpkin seeds (pepitas)
• 1/2 tsp smoked paprika
• 2 tbsp unsalted 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 cups watercress
• 4 ounces crumbled blue cheese
• Seeds from 1/2 pomegranate
• 1/2 cup dried cranberries
• 1/3 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• Juice of 1 lemon
• 1 tbsp fig preserves
• Kosher salt & freshly ground pepper