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Dinner Tonight: Beet, Avocado, and Goat Cheese Salad

Blake Royer
  • minutes
  • Serves 4

INGREDIENTS

1/2

Avocado, pitted and cubed

6 cups

Baby arugula

6

Beets, medium cooked

1/4 cup

Cranberries or dried cherries, dried

1

Shallot, small

1/4 cup

Balsamic vinegar

1 tbsp

Honey

1

Salt and freshly ground black pepper

1/3 cup

Olive oil, extra-virgin

1/2 cup

Walnuts, toasted then coarsely chopped

3 oz

Goat cheese