- - FOR THE SALAD -
- 6 medium beets, scrubbed
- 6 cups arugula
- 1 avocado, sliced
- 4 ounces goat cheese, crumbled
- 1/2 cup chopped toasted walnuts
- - FOR THE DRESSING -
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- Kosher salt
- Freshly ground black pepper
Step 1: Preheat oven to 400 degrees F. Wrap each beet in foil and place on 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.
Step 2: Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.
Step 3: Place 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.
Enjoy this simple & delicious salad from Delish!