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Truly a WOW salad...
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DRESSING: |
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¼ cup |
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balsamic
vinegar |
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3 Tbs |
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thinly
sliced shallots |
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1 Tbs |
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honey |
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1/3 cup |
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extra-virgin
olive oil |
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salt and
freshly ground black pepper
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SALAD: |
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6 medium |
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beets,
cooked and quartered |
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6 cups |
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fresh
arugula |
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½ cup |
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walnuts,
toasted and coarsely chopped |
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¼ cup |
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dried
cranberries or dried cherries |
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½ large |
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avocado,
peeled, pitted and cubed |
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3 ounces |
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soft fresh
goat cheese, coarsely crumbled |
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1 |
Line a baking sheet
with foil. Preheat oven to 450°F. |
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2 |
Whisk vinegar,
shallots and honey in a medium bowl to blend. Gradually
whisk in the oil. Season the vinaigrette, to taste, with
salt and pepper. Toss the beets in a small bowl with
enough dressing to coat. Place the beets on the prepared
baking sheet and roast until the beets are slightly
caramelized, stirring occasionally, about 12 minutes.
Set aside and cool. |
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3 |
Toss the arugula,
walnuts, and cranberries in a large bowl with enough
vinaigrette to coat. Season the salad, to taste, with
salt and pepper. Mound the salad atop 4 plates. Arrange
the beets around the salad. Sprinkle with the avocado
and goat cheese, and serve. |
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Servings: 6 |
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Cooking Tips |
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*You can find cooked beets
in the produce section at Trader Joes. To cook them yourself,
roast them in the oven until a knife can slip through the beet
easily. |
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Recipe Source |
| Giada De
Laurentiis |
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