Roasted Beet and Arugula Salad
with Goat Cheese
Ingredients
- 1/4 cup balsamic vinegar
- 3 Tbsp shallots, sliced
- 1 Tbsp honey
- 1/3 cup olive oil
- 6 medium beets, cooked and quartered
- 6 cups arugula
- 1/2 cup walnuts, chopped and toasted
- 1/4 cup dried cranberries
- 1/2 of one avocado, peeled, pitted and cubed
- 3 oz. goat cheese, crumbled
- salt and pepper to taste
Preheat oven to 400°F
For the Vinaigrette - In a medium bowl, whisk the vinegar, shallots and honey together, then slowly whisk in the olive oil. Season with salt and pepper to taste and set aside.
For the Beets - Toss cooked beets with enough of the vinaigrette to coat. Place beets on a baking sheet and roast until caramelized, about 12 minutes. Remove from oven and let cool.
For the Salad - Toss arugula, walnuts and cranberries with the remaining vinaigrette.
Arrange salad on plates and garnish with roasted beets, avocado and goat cheese.