Besides helping people achieve financial security through homeownership, I’d like to share another one of my passions with you – Cooking!
Justin’s Beet and Arugula Salad
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, thinly sliced
- 1 tablespoon honey
- 1/3 cup olive oil
- Salt and freshly ground black pepper
- 6 medium beets
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted, coarsely chopped
- 1/4 cup dried cranberries
- 1 avocado, peeled, pitted, and cubed
- 3 ounces goat cheese or feta cheese, crumbled
Line a baking sheet with foil. Preheat the oven to 425 degrees F.
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.
Trim and wash beets. Toss the beets in a small bowl with a few tablespoons of the vinaigrette, enough to coat them. Place the beets on the prepared baking sheet and roast until the beets are cooked, stirring occasionally, about 1 hour. Set aside and cool. Peel and slice beets.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Arrange the beets around the salad. Sprinkle with the avocado and cheese. Enjoy!
I hope your family enjoys this recipe! If you are looking for home-planning (or cooking) advice, I would be happy to be a resource!
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