Beetroot, Goat Cheese, and Arugula Salad

Ingredients:

• 6 medium beet root vegetables, cooked and cut into quarters
• 6 cups arugula
• 1/4 cup balsamic vinegar
• 3 tablespoons shallots, thinly sliced
• 1 tbsp. honey
• 1/3 cup olive oil
• 1/2 cup walnuts, toasted, coarsely chopped
• 1/4 cup dried cranberries or dried cherries
• 1/2 avocado, peeled, pitted and diced
• 100 g soft goat cheese, crumbled

Preparation:

1. Line a baking sheet with foil. Preheat oven to 230°C.
   
   Combine the vinegar, shallots, and honey in a medium bowl. Whisk, gradually adding the oil. Season the dressing to taste with salt and pepper. Add the beets to the small bowl with enough dressing and toss to combine. Place the beets on the prepared baking sheet and roast until lightly caramelized, stirring occasionally, about 12 minutes. Remove from the oven and let cool.
2. Combine the arugula, walnuts, and cranberries in a large bowl with a generous amount of dressing. Season the salad to taste with salt and pepper. Divide the salad among 4 plates. Arrange the beets on top of the salad. Sprinkle with avocado and goat cheese and serve.