Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese

• 4 tablespoons balsamic vinegar
• 1/4 cup shallots thinly sliced
• 1 tablespoon honey
• 5 tablespoons olive oil
• 1 x salt and black pepper to taste
• 4 large beets cooked, peeled and cut into wedges, or 6 medium sized, quartered
• 8 cups arugula (roquette) well washed and dried, or mixed greens
• 23 cup walnuts coarsely chopped and toasted
• 13 cup cherries, dried or dried cranberries
• 23 cup goat (chevre) cheese crumbled

1. Preheat the oven to 450F (230C) and line a baking sheet with a piece of foil.
2. Add the vinegar, shallots, and honey in a medium bowl, whisk until well blended.
3. Slowly add the oil and whisk until well combined.
4. Season with salt and pepper.
5. In a small bowl, add the beets and enough dressing, and toss until well coated.
6. Arrange the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring a few times, about 15 minutes.
7. Set aside and cool.
8. Add the arugula, walnuts, and cranberries in a large bowl, toss with 2 to 3 tablespoons of vinaigrette (or to taste) until well coated and mixed.
9. Divide the salad among flour serving plates.
10. Top the salad with glazed beets and sprinkle goat cheese on top.
11. Serve and enjoy.

balsamic vinegar, shallots, honey, olive oil, salt, beets cooked, arugula, walnuts, cherries, goat

Taken from recipeland.com/recipe/v/balsamic-honey-glazed-beets-aru-52416 (may not work)