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Roasted Beet & Arugula Salad with Goat Cheese

From Our Kitchen

Preheat oven to 400°F.


¼ cup balsamic vinegar
3 Tbsp. shallots, sliced
1 Tbsp. honey
⅓ cup olive oil
6 medium beets, cooked and quartered
6 cups arugula
½ cup walnuts, chopped and toasted
¼ cup dried cranberries
½ of one avocado, peeled, pitted and cubed
3 oz. goat cheese, crumbled
salt and pepper to taste


For the Vinaigrette - In a medium bowl, whisk the vinegar, shallots and honey together, then slowly whisk in the olive oil. Season with salt and pepper to taste and set aside.

For the Beets - Toss cooked beets with enough of the vinaigrette to coat. Place beets on a baking sheet and roast until caramelized, about 12 minutes. Remove from oven and let cool.

For the Salad - Toss arugula, walnuts and cranberries with the remaining vinaigrette.

Arrange salad on plates and garnish with roasted beets, avocado and goat cheese.