Roasted Beet, Avocado and Arugula Salad

 

 

• 2 large red beets
• 2 large golden beets  if available - if not, you can use just red
• 4 tablespoons white balsamic vinegar  you can use red wine vinegar but try to find white balsamic
• 1/2 cup olive oil
• 2 green onions, finely sliced
• 1/4 c thinly sliced red onion
• 2 tablespoons REAL maple syrup 
• 2 tablespoons lemon juice
• 1 tsp lemon zest
• 1 tablespoon dijon mustard 
• 4 ounces soft mild goat cheese
• 4 cups arugula
• 2 ripe avocados 
• Salt and freshly ground black pepper

Preheat oven to 425°F.

Place beets on foil covered baking sheet, drizzle with olive oil, salt, pepper, and roast in the oven until tender, 1 to 1 1/2 hours. Allow to cool.

To make the vinaigrette, whisk the green onion, maple syrup, lemon juice, lemon zest, mustard, and vinegar in a small bowl, add remaining olive oil in a steady stream. Season with salt and pepper.

When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch slice and put in separate bowls. Drizzle with half of the vinaigrette and season with salt and pepper.  You can refrigerate the beets for up to three days.

Divide the beets and fan onto salad plates. Toss the arugula and avocado with the remaining vinaigrette to coat and gently mound on top of beets. Crumble goat cheese on top. Serve immediately.