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