Roasted Beet Goat Cheese Salad

 

Ingredients

• 6 

  medium beets, scrubbed

• 6 c. 

  arugula

• 1 

  avocado, sliced

• 4 oz. 

  goat cheese, crumbled

• 1/2 c. 

  chopped toasted walnuts

FOR DRESSING

• 1/2 c. 

  extra-virgin olive oil

• 1/4 c. 

  balsamic vinegar

• 1 tbsp. 

  maple syrup

• 2 tsp. 

  Dijon mustard

• Kosher salt

• Freshly ground black pepper

Directions

• 1. Step 1Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  2. Step 2Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
  3. Step 3Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.