Beet and Goat Cheese Salad

[Guest guest]

An unusual mix of ingredients but it really works together. Very quick and easy

to make. I didn't have shallots so left those out; used escarole instead of

arugula; toasted the walnuts in the microwave; quartered and boiled the beets so

the skins would slide right off; and left out the salt so someone on a low

sodium diet could still eat. The recipe is originally from food network.

 

Ingredients

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

 

Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

 

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually

whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss

the beets in a small bowl with enough vinaigrette to coat. Set aside the

remaining vinaigrette. Place the beets on the prepared baking sheet and roast

until the beets are slightly caramelized, stirring occasionally, about 12

minutes. Set aside and cool.

 

Toss the arugula, walnuts, and cranberries in a large bowl with enough reserved

vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the

salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the

avocado and goat cheese, and serve.