Twice-Roasted Beet & Arugula Salad

Thanks to Josh A. who brought this to the 2015 Customer Appreciation BBQ

Ingredients

• 6 Medium-sized beets, peeled & roasted (~45 minutes @ 375)
• 1 large shallot, thinly sliced
• 1 tbsp honey
• 1/4 cup balsamic vinegar
• 1/3 cup sunflower or olive oil
• 6 cup arugula
• 1/2 cup toasted walnuts, coarsely chopped
• 3 oz soft, crumbled chèvre
• Salt & pepper to taste
• 1/2 avocado, peeled, pitted and cubed

Directions

Prepare dressing: whisk together shallots, oil, vinegar, honey and salt + pepper to taste.

Quarter beets and toss in enough dressing to coat

Re-roast beets @450 for about 12 minutes, or until slightly caramelized; set aside and cool.

Toss arugula in enough dressing to coast, then top with beets, chèvre, walnuts and avocado.