6 medium beets, scrubbed
6 c. arugula
1 avocado, sliced
4 oz. goat cheese, crumbled
½ c. toasted walnuts, chopped
½ c. Greensboro Olive Traders Herbs de Provence Infused EVO
¼ c. Greensboro Olive Traders 25 Star Dark Balsamic Vinegar
2 tsp. Dijon mustard
Freshly ground black pepper
- 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.
- Meanwhile, make dressing: Whisk until fully combine all dressing ingredients.
- 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.