Beet, Arugula & Avocado Salad with Goat Cheese

If any of you have tried my version of the Book Club Salad, you know – I have VERY high standards for salad. They either are absolutely amazing, or they don’t make the cut. This one is my favorite! The best beet, arugula, avocado salad! There is no point in making a salad that’s just mediocre when there are delicious options like this one! You’re friends will think you’ve become a real life chef over night! The best Beet, Arugula & Avocado Salad with Goat Cheese.

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Enter in….. my Beet, Arugula and Avocado Salad with Goat Cheese. If you love beets and balsamic, you are going to LOVE this salad!!! The arugula provides the perfect peppery crispness, balsamic and honey – a sweet, mouthwatering tang, toasted walnuts for some crunch, dried cranberries add just enough extra flavor, crumbled goat cheese is the perfect compliment for the star of the show… The Beets! And the avocado adds a creamy element for all of those flavors. I mean…. Party in your mouth, right?!

*** If I am making this for a party, I usually double it.

Beet, Arugula & Avocado Salad with Goat Cheese

For the Dressing:

1/4 Cup Balsamic Vinegar
2 Tbsp Green onions, thinly sliced
1 Tbsp Honey
1/3 Cup Olive Oil
Salt & Pepper to taste

Directions:

In a medium sized bowl, whisk together balsamic, onions, and honey. Slowly add the oil, whisking. Add salt and pepper. Set aside.

For the Salad:

6 Beets, cut into bite sized pieces (I like to add red and golden beets for extra color)
6 Cups Arugula
1/2 Cup Walnuts
1/4 Cup Dried Cranberries
1/2 Avocado, cut into bite sized pieces
3 Oz Crumbled Goat Cheese

Directions:

Toast walnuts in a 350* oven for 8-10 minutes. Coarsely chop, once cooled.

In a large salad bowl, toss together your arugula, walnuts and dried cranberries with half of the dressing. Sprinkle beets, then avocado and goat cheese and drizzle with a little more dressing. Season with salt and pepper. Serve.

If you love this salad, comment below!