Goat Cheese and Beet Salad
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • ¼ cup balsamic vinegar
  • 3 tablespoons minced red onion
  • 1tablespoon honey
  • ⅓ cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 ½ lbs beets
  • 6 cups fresh arugula
  • ½ cup walnuts
  • ¼ cup dried cranberries
  • ½ avocado, peeled, pitted and cubed
  • 3 oz soft goat cheese, coarsely crumbled
Instructions
  1. Preheat oven to 350°F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Set aside to cool and then chop coarsely.
  2. Put beets in a saucepan with water to cover and season with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool, peel and cut into bite-sized wedges.
  3. Whisk the vinegar, red onions, and honey in a medium bowl. Gradually whisk in the oil. Season the vinaigrette with salt and pepper, to taste. Toss the beets in a small bowl with enough dressing to coat and let stand for 15 minutes.
  4. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad with salt and pepper. Mound the salad on top of 4 plates. Arrange the beets and avocado around the salad. Sprinkle with goat cheese.
  5. Serve and enjoy!
Notes
Recipe adapted from Giada De Laurentiis and Food Network Kitchens.
Recipe by Salu Salo Recipes at https://salu-salo.com/beet-avocado-and-goat-cheese-arugula-salad/