|I love a colorful meal!|
Beet, Walnut, Arugula & Goat Cheese Salad with Shallot Dressing
1/4C Balsamic Vinegar
3T Shallots, thinly sliced
1/3C Extra-Virgin Olive Oil
Salt and Pepper to taste
6 Medium-Sized Beets, cooked and cut into quarters
6C Fresh Arugula
1/2C Toasted Walnuts, coarsely chopped
1/4C Dried Cranberries, Cherries, or Currants
1/2 Avocado, peeled, pitted and cubed
3oz Soft Goat Cheese (such as Chevre), coarsely crumbled
-Line a baking sheet with foil, and preheat the oven at 450 degrees.
-Put vinegar, shallots and honey in a medium-sized bowl. Whisk until blended.
-Whisk in the oil, then season to taste with salt and pepper.
-Put beets in a small bowl, add some of the dressing, toss to coat.
-Put beets on the lined baking sheet, and bake until slightly caramelized, 10-15 minutes. Set aside and let cool.
-While beets are cooling, toss arugula, walnuts and fruit in a large bowl with enough vinaigrette to coat.
-If desired, season with salt and pepper.
-Arrange salad either in serving bowl or on four individual plates.
-Add the beets, avocado and goat cheese on top.
-Taste the rainbow!