Baby Arugula, Avocado, Beet and Goat Cheese Salad
By: Bonnie
Published: Thursday, December 10, 2009 - 5:18pm

Ingredients




1/4 cup balsamic vinegar
1 clove garlic, minced
1 tablespoon agave nectar
 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

6 mediums cooked beets
6 cups baby arugula, roughly torn
1/2 cup almonds, toasted then coarsely chopped
1/4 cup dried cranberries
1 avocado, pitted and cubed
3 ounces goat cheese, coarsely crumbled

Preparation

1 Whisk together vinegar, garilic, and agave nectar in a bowl, then whisk in the oil slowly to make a vinaigrette. Season to taste with salt and pepper. If using raw beets, quarter and toss in the vinaigrette and roast until cooked and gently caramelized, about 15 minutes. 2 Toss arugula, almonds, cranberries, and cooked beets in remaining vinaigrette. Arrange on plates, top with avocado and crumbled goat cheese, and serve.

About


I never used to be a fan of beets until I tried a similar recipe in a local restaurant.  Now I love em!