Beet, Goat Cheese and Arugula Salad March 09 2015


  • 1/4 cup Jesse Tree Red or White Balsamic Vinegar
  • 3 tablespoons shallots, thinly sliced
  • 1 tbsp honey
  • 1/3 cup Olivastro Extra-Virgin Olive Oil
  • Salt and freshly ground black pepper
  • 6 Jesse Tree beets, quartered
  • 6 cups fresh arugula
  • 1/2 cup walnuts, toasted, coarsely chopped
  • 1/4 cup dried cranberries or dried cherries
  • 1/2 avocado, peeled, pitted, and cubed
  • 3 ounces soft fresh goat cheese, coarsely crumbled

What To Do:

  1. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
  2. Toss the beets in a small bowl with enough dressing to coat. 
  3. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. 
  4. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.