3 tbsp. mayo (Use egg-free like Veganaise for vegan version)
2 tsp. dijon mustard
2 tbsp. olive oil
1 tbsp. apple cider vinegar
2 tbsp. lemon juice
1 tbsp. 100% pure maple syrup
1 shallot, finely minced
1 tbsp. poppy seeds
Preheat the oven to 400 degrees F.
Scrub the beets and place on a sheet of aluminum foil. Drizzle with 1/2 tsp. olive oil and sprinkle salt. Wrap completely and place in oven to roast about 1 hour until tender. Let cool, remove foil and use a paper towel to rub skin off. Set aside to cool then thinly slice. Beets can be made up to 4 days ahead of time.
Toss together arugula, sliced beets, strawberries, blueberries, and almonds.
Whisk together mayo, dijon mustard, olive oil, apple cider vinegar, lemon juice, maple syrup, shallot and poppy seed. Season to taste with salt/pepper.
Divide salad among 4 plates and drizzle on dressing.