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Beet, Avocado and Goat Cheese Salad

14 cup balsamic vinegar
3 tablespoons shallots, minced
1 tablespoon honey
13 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
6 medium beets, roasted and quartered
6 cups arugula (baby spinach or salad greens work well too)
12 cup walnuts, toasted and coarsely chopped
14 cup dried cranberries or 14 cup dried cherries or 14 cup dried blueberries
12 avocado, large, peeled, pitted and sliced thinly
3 ounces goat cheese, fresh, soft, and crumbled


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. Roast beets in 350 degree oven for approximately 1 hour. While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld. Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool. Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes. 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. Quarter the beets- or if they are large, slice into 1 inch chunks and reserve. Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking. Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top. Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!

Source: www.food.com