Beet and Goat Cheese Arugula Salad

Earthy, creamy and satisfying

Recipe courtesy of Giada De Laurentis and Provisions Shop.

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, peeled and quartered
  • 6 cups fresh young arugula or baby greens
  • 1/2 cup walnuts, pistachios or pecans, toasted, coarsely chopped
  • 1/4 cup dried cherries
  • 1/2 avocado, peeled, pitted, and cubed
  • 3 ounces soft fresh goat cheese, coarsely crumbled

Directions (Takes 12 minutes to make)!

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 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.

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.

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