This is an easy, power-packed salad that is as delicious as it is healthy.
5 C. power greens or arugula
1 1/2 C. roasted beets (cubed) about 3 medium size beets
1/2 C. dried cherries
1/2 C. toasted walnuts (chopped)
1 small avocado (cubed)
4 oz. soft goat cheese (crumbled or dollops)
salt and pepper to taste
1/2 C. balsamic vinegar
6 T. shallots (thinly sliced)
3 T. honey or agave
2/3 C. extra virgin olive oil
Whisk together vinegar, honey and shallots. Continue to whisk and drizzle in olive oil. Set aside.
To roast beets:
Heat oven to 450 degrees-utilize convection if you have it. Peel beets and cut into a small cubes (see picture). Toss beets with just enough salad dressing to coat; add salt and pepper. On a sheet pan place enough foil to cover the bottom of pan. Place coated beets in foil and loosely wrap up to make a sealed package. (This is to steam the beets) Bake for 25 minutes. Open up foil to expose beets. Stir. Continue to roast beets for 20-25 minutes until tender/firm, not crunchy. Cool.
Layer all ingredients 3 times; greens, cherries, walnuts, avocado, goat cheese, beets. Repeat layers 2 more times. You can toss the salad with the dressing (you do not have to use all the dressing–add to taste) or serve it on the side.