Beet and Goat Cheese Arugula Salad

Ingredients

• Balsamic vinegar

  ¼ cup or 64g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Salt

  Table

  3 dash or 1g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

• Beets

  Cooked, boiled. drained, with salt

  600g

• Arugula

  Raw

  96 tbsp or 120g

• Walnuts

  Nuts, black, dried

  8 tbsp or 62g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Goat cheese

  Soft type

  3 oz or 85g

Directions

1. Line a baking sheet with foil. Preheat the oven to 450 degrees F.
2. 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 dressing to coat. 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.
3. Toss the arugula, walnuts, and cranberries in a large bowl with enough 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.
4. (source: https://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe-1944138)

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