I just love roasted beets. I love the color. I love the sweetness. I love that my kids love them! This salad is another wonderful way to serve them. It is filled with great texture from the soft beets, creamy avocado and goat cheese, chewy dried cranberries, and crunchy roasted walnuts. For me, salads should have lots of varying textures. It makes them fun and interesting. This salad is a new favorite in my house, and so good that I am planning on incorporating it into holiday meals! You know you've found a winner when it meets "holiday" standards. ;)
1/8 C balsamic vinegar
2 Tbsp minced shallots
1 1/2 tsp honey
3 Tbsp olive oil
salt and pepper to taste
1 bunch red beets, roasted and cut into 1 inch pieces
7 oz baby arugula
1/4 C toasted walnuts, coarsely chopped
1/8 C dried cranberries
1/2 avocado, cut into cubes
2 oz goat cheese, crumbled
- Preheat oven to 450 degrees.
- Combine the vinegar, shallots, and honey into a small bowl. Whisk together. Gradually whisk in the olive oil. Season with salt and pepper.
- Place the beets into a bowl and toss with enough of the vinaigrette to evenly coat. Transfer the beets to a prepared baking sheet and roast until they begin to caramelize, about 12 minutes. Stir occasionally while roasting. Remove from oven and set aside to cool.
- Toss the arugula, walnuts, and cranberries with remaining dressing, then distribute onto plates. Top each salad with the avocado, beets, and goat cheese and serve.
Adapted from Everyday Italian