Beet, Avocado and Goat Cheese Salad

Ingredients

DRESSING

• 1/4 cup balsamic vinegar
• 3 tablespoons shallots, minced
• 1 tablespoon honey
• 1/3 cup extra-virgin olive oil
• salt & freshly ground black pepper, to taste

SALAD

• 6 medium beets, roasted and quartered
• 6 cups arugula (baby spinach or salad greens work well too)
• 1/2 cup walnuts, toasted and coarsely chopped
• 1/4 cup dried cranberries or dried cherries or dried blueberries
• 1/2 avocado, large, peeled, pitted and sliced thinly
• 3 ounces goat cheese, fresh, soft, and crumbled

Directions

1. 1

   Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.

2. 2

   Roast beets in 350 degree oven for approximately 1 hour.

3. 3

   While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.

4. 4

   Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.

5. 5

   Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.

6. 6

   Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.

7. 7

   Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.

8. 8

   Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.

9. 9

   Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.

10. 10

    Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!