Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese

Ingredients:(Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese)

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black 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 ounces soft fresh goat cheese, coarsely crumbled

Instructions:(Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese)



Preheat the oven to 450 degrees F and line a baking sheet with a piece of foil.
Add the vinegar, shallots, and honey in a medium bowl, whisk until well blended.
Slowly add the oil and whisk until well combined.
Season with salt and pepper.
In a small bowl, add the beets and enough dressing, and toss until well coated.
Arrange the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring a few times, about 15 minutes. Set aside and cool.
Add the arugula, walnuts, and cranberries in a large bowl, toss with 2 to 3 tablespoons of vinaigrette (or to taste) until well coated and mixed.
Divide the salad among flour serving plates.
Top the salad with glazed beets and sprinkle goat cheese on top.

Leave a Reply