Place greens in a bowl with the beets add olive oil lemon juice salt and pepper mix well. Drain and cool then cut in to cubes. Top with the goat cheese and walnuts. Place salad into a serving bowl or platter put goat or ricotta cheese on top of the salad and drizzle. In a small bowl whisk together the honey dijon mustard red wine vinegar shallots salt and pepper.
Whisking constantly slowly add the oil in a steady stream. Add the beets and spinach to the dressing and toss to coat. Crumble the goat cheese over top and add the slices of avocado onions quartered roasted beets and candied walnuts. Tender roasted beets tossed with tangy goat cheese toasted walnuts and a yummy balsamic vinaigrette. Place the greens in a large bowl drizzle with about half of the vinaigrette and toss to combine.
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Right before serving drizzle with honey dijon vinaigrette and the reserved beet juices over top then grind fresh black pepper over top. Bring to a boil then cook for 20 to 30 minutes until tender. Top with beets avocado goat cheese and walnuts. Kosher salt and freshly ground black pepper. Place the greens in a large bowl drizzle with about half of the vinaigrette and toss to combine.
Divide greens onto plates then sprinkle with beets walnuts and goat cheese. 8 medium size beets tops removed and scrubbed. Divide greens onto plates then sprinkle with beets walnuts and goat cheese. Right before serving drizzle with honey dijon vinaigrette and the reserved beet juices over top then grind fresh black pepper over top. 1 2 cup good olive oil.
8 medium size beets tops removed and scrubbed. Whisking constantly slowly add the oil in a steady stream. Place arugula in a large serving bowl and lightly dress with vinaigrette. Place greens in a bowl with the beets add olive oil lemon juice salt and pepper mix well.
