Baby Arugula, Avocado, Beet and Goat Cheese Salad
1/4 cup balsamic vinegar
1 clove garlic, minced
1 tablespoon agave nectar
cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 mediums cooked beets
6 cups baby arugula, roughly torn
1/2 cup almonds, toasted then coarsely chopped
1/4 cup dried cranberries
1 avocado, pitted and cubed
3 ounces goat cheese, coarsely crumbled
Whisk together vinegar, garilic, and agave nectar in a bowl, then whisk in the oil slowly to make a vinaigrette. Season to taste with salt and pepper. If using raw beets, quarter and toss in the vinaigrette and roast until cooked and gently caramelized, about 15 minutes.
Toss arugula, almonds, cranberries, and cooked beets in remaining vinaigrette. Arrange on plates, top with avocado and crumbled goat cheese, and serve.