ROASTED BEET GOAT CHEESE SALAD

6 medium beets, scrubbed ½ c. extra-virgin olive oil ¼ c. balsamic vinegar 1 tbsp. pure maple syrup 2 tsp. Dijon mustard Kosher salt Freshly ground black pepper 6 c. arugula 1 avocado, sliced 4 oz. goat cheese, crumbled ½ c. chopped toasted walnuts 1. Preheat oven to 400°. Wrap each beet in foil and arrange on a baking sheet. Roast until tender (insert a fork or knife through foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.

Good

% Daily Values based on a 2,000 calorie diet