Roasted Beet Goat Cheese Salad

6 medium beets, scrubbed

6 c. arugula

1 avocado, sliced

4 oz. goat cheese, crumbled

½ c. toasted walnuts, chopped

For Dressing:

½ c. Greensboro Olive Traders Herbs de Provence Infused EVO

¼ c. Greensboro Olive Traders 25 Star Dark Balsamic Vinegar

2 tsp. Dijon mustard

Kosher salt

Freshly ground black pepper

1. Preheat oven to 400 degrees. Wrap each beet in foil and place on baking sheet. Roast until tender, about 1 hour. Cool, then peel and cut into wedges.
2. Meanwhile, make dressing: Whisk until fully combine all dressing ingredients.
3. Place arugula in large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese and walnuts. Toss gently and add more vinaigrette as needed.

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