Beet And Goat Cheese Arugula Salad!

Tonight I just happen to be going for an early dinner at the Steven Starr restaurant, Morimoto, with my girlfriends. To save room for a delectable meal tonight, I wanted something to hold me over, but light, for lunch! A Beet and Goat cheese Arugula Salad could not have been a more perfect fit! This salad is  simple and easy to make! A perfect afternoon lunch!

Ingredients:

• 1/4 cup balsamic vinegar
• 3 tablespoons shallots, thinly sliced
• 1 tablespoon honey
• 1/3 cup extra-virgin olive oil
• salt and freshly ground black pepper
• 6 medium beets, cooked and quartered
• 6 cups fresh arugula
• 1/2 cup walnuts, toasted or crushed (*optional)
• 1/4 cup dried cranberries and dried cherries (* optional)
• 1/2 avocado, peeled, pitted, and cubed
• 3 ounces soft fresh goat cheese, coarsely crumbled

Directions:

• Line baking sheet with foil, and preheat oven to 450 degrees F.
• Whisk vinegar, shallots, and honey in medium bowl to blend. 
• Gradually whisk in oil

• Season vinaigrette to taste, with salt and pepper
• Toss beets in small bowl with enough dressing to coat
• Place beets on prepared baking sheet and roast until beets are slightly caramelized, stirring occasionally about 12 minutes
• Set aside to cool
• Toss arugula, walnuts, and cranberries in large bowl with enough vinaigrette to coat. 
• Season salad to taste with salt and pepper.
• Mount the salad atop 4 plates
• Arrange beets around salad.
• Sprinkle avocado and goat cheese.
• *I love to add a squirt of lemon to my salad for a zesty tang, (*optional)
• Serve and Enjoy!

Have a delicious meal! XOXO-A

Picture Taken From:

http://bsinthekitchen.com/fried-beet-arugula-salad/

http://blog.cleveland.com/pdextra/2008/11/roasted_beet_goat_cheese_salad.html

http://www.panachemag.com/Food&Wine/Sanctuary_at_Kiawah_Ocean_Room.asp

http://thesepeasarehollow.blogspot.com/2010/04/sometimes-you-just-need-salad.html