This is the perfect salad: creamy goat cheese, roasted beets, avocado. We love arugula for its peppery bite, but feel free to swap in whatever salad green you like. Check out the original recipe at Delish.
For the salad
6 medium beets, scrubbed
6 cups arugula
1 avocado, sliced
4 oz goat cheese, crumbled
1/2 cup chopped toasted walnuts
Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
Meanwhile, make the vinaigrette: In a jar, shake together olive oil, balsamic and mustard until fully combined. Season with salt and pepper.
Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.