Beet and Goat Cheese Arugula Salad

Okay, remember back here, when I said that I had found my beet recipe. That I no longer needed to search for a beet recipe. Well, I lied. Well, actually, I didn't lie, I accidentally stumbled upon this recipe, while I was paging through Giada's Family Dinners. I had just been to the Greenlife Grocery (kind of like a Whole Foods, only smaller), and had picked up, among other things, dried cranberries and walnuts. I all ready had the beets, arugula and avacado, so all I needed to pick up was some goats cheese. I am always looking for an excuse to pick up goats cheese, so it sounded like a winner.

And...it was a huge winner! The combinations are fantastic. The beets tasted just like the honey that they were roasted with. You know how when the food is so good, you just keep moaning, while your eating it? This was like that. The beets were sweet, the goat cheese was tangy, the avacado was creamy, the nuts added crunch. Just imagine how good this is for you, with the beets and the healthy fat in the avacado and the walnuts. I served it with some fresh baked bread. I wish I could get more uneven holes in my bread, but oh well.

There was plenty of dressing left over and I used it the next day on another salad. But I think if you wanted to turn this into a more substantial main dish salad, you could try what I am trying tonight, which is marinating some chicken breasts in the rest of the dressing, sauteing or grilling them and slicing them over the top. I'll let you know how it turns out.