Beet, Avocado and Goat Cheese Salad

READY IN: 1hr 40mins


  • 14
    cup balsamic vinegar
  • 3
    tablespoons shallots, minced
  • 1
    tablespoon honey
  • salt & freshly ground black pepper, to taste
  • 6
    medium beets, roasted and quartered
  • 6
    cups arugula (baby spinach or salad greens work well too)
  • 12
    cup walnuts, toasted and coarsely chopped
  • 14
    1/4 cup dried cherries or 1/4 cup dried blueberries
  • 12
    avocado, large, peeled, pitted and sliced thinly
  • 3
    ounces goat cheese, fresh, soft, and crumbled


  • Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
  • Roast beets in 350 degree oven for approximately 1 hour.
  • While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
  • Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.
  • Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
  • Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
  • Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
  • Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
  • Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.
  • Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!