Beet Avocado and Goat Cheese Salad Print Email

1/4 cup balsamic vinegar
1 small shallot, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 medium cooked beets
6 cups baby arugula, or normal arugula roughly torn
1/2 cup walnuts, toasted then coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, pitted and cubed
3 ounces goat cheese, coarsely crumbled

Whisk together vinegar, shallots, and honey in a bowl, then whisk in the oil slowly to make a vinaigrette. Season to taste with salt and pepper. If using raw beets, quarter and toss in the vinaigrette and roast until cooked and gently caramelized, about 15 minutes.

Toss arugula, walnuts, cranberries, and cooked beets in remaining vinaigrette. Arrange on plates, top with avocado and crumbled goat cheese, and serve. -serves 4- Adapted from Food