Beet And Goat Cheese Arugula Salad

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From giada de laurentis, every day italian.

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Steps

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Line a baking sheet with foil.

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Preheat the oven to 450 degrees f.

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Whisk the vinegar , shallots , and honey in a medium bowl to blend.

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Gradually whisk in the oil.

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Season the vinaigrette , to taste , with salt and pepper.

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Toss the beets in a small bowl with enough dressing to coat.

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Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized , stirring occasionally , about 12 minutes.

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Set aside and cool.

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Toss the arugula , walnuts , and cranberries in a large bowl with enough vinaigrette to coat.

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Season the salad , to taste , with salt and pepper.

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Mound the salad atop 4 plates.

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Arrange the beets around the salad.

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Sprinkle with the avocado and goat cheese , and serve.

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Ingredients

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balsamic vinegar, shallots, honey, extra virgin olive oil, salt & freshly ground black pepper, beets, arugula, walnuts, dried cranberries, avocado, soft fresh goat cheese