Beet & Goat Cheese Arugula Salad

By mdmajer

Ingredients

• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/3 cup olive oil
• salt/pepper
• \6 medium beets, cooked and quartered
• 6 cups fresh arugula
• 1/2 cup walnuts, toasted, coarsely chopped
• 1/4 cup dried cranberries or dried cherries
• 1/2 avocado, peeled, pitted and cubed
• 3 oz. soft fresh goat cheese, coarsely crumbled

Preparation

Step 1

Line baking sheet with foil. Preheat oven to 450 degrees F.
Whisk vinegar with s/p. Toss beets in a bowl with enough dressing to coat. Place beets on prepared baking sheet and roast until beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss arugula, walnuts, cranberries in large bowl with enough vinaigrette to coat.
Season salt with s/p to taste.
Mound salad on plates, arrange beets around salad, sprinkle with avocado and goat cheese and serve.