Honey-Roasted Beet & Arugula Salad with Avocado and Goat Cheese

By Sprig Originals ✓ · cooked up in Sprig

Beets roasted in foil until a knife slides through, then tossed while still warm with honey so they glaze slightly. Piled on peppery arugula with avocado, dried cranberries, toasted walnuts and crumbled goat cheese, all dressed in a honey-orange vinaigrette that bridges the beets' earthiness and the tangy cheese. Roast the beets up to four days ahead and the salad comes together in ten minutes.

Ingredients

• 1.5 lb medium red beets (about 4), scrubbed, greens trimmed to 1 inch
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp kosher salt
• 1 tbsp water
• 2 tsp red wine vinegar

• 2 tbsp fresh orange juice
• 1 tsp finely grated orange zest
• 1.5 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 small shallot, minced
• 1/3 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground

• 5 oz baby arugula
• 1 large ripe but firm avocado
• 1/2 cup walnut halves
• 1/3 cup dried cranberries
• 4 oz goat cheese log, chilled
• flaky sea salt, for finishing

Instructions

1. Heat the oven to 400°F. Tear off four squares of aluminum foil, about 10 inches each. Set a scrubbed beet on each, drizzle with olive oil (about 1/2 tablespoon per beet), sprinkle with kosher salt, and add a few drops of water to each packet. Crimp the foil tightly into sealed pouches and set them directly on a rimmed baking sheet.
2. Roast for 55 to 75 minutes, depending on size, until a paring knife slides into the center of the largest beet with no resistance. Open one packet carefully to test — the steam is hot. Let the packets sit closed for 10 minutes off the heat; the trapped steam loosens the skins.
3. When the beets are just cool enough to handle, rub the skins off with a paper towel (wear gloves or use a towel you don't love). Cut into 3/4-inch wedges or cubes and place in a bowl. While still warm, toss with 1 tablespoon honey and 2 teaspoons red wine vinegar so the beets absorb the glaze. Cool to room temperature. At this point the beets keep, covered, in the refrigerator for up to 4 days.
4. Toast the walnuts: spread them on a small baking sheet and bake at 350°F for 7 to 9 minutes, until fragrant and one shade darker. Cool completely, then break into rough pieces. (If your oven is still hot from the beets, drop it to 350°F and use it.)
5. Make the vinaigrette: in a jar, combine the orange juice, zest, red wine vinegar, honey, Dijon, minced shallot, salt and pepper. Screw on the lid and shake to dissolve the honey. Add the extra-virgin olive oil, seal and shake hard for 20 seconds until creamy. Let it stand 10 minutes so the shallot mellows.
6. Slice the chilled goat cheese log into rounds with a length of dental floss or a thin knife dipped in hot water, then crumble half of it coarsely. Halve, pit and slice the avocado into 1/2-inch wedges just before serving.
7. Put the arugula in a wide bowl, drizzle with about 3 tablespoons of the vinaigrette and toss gently with your hands until every leaf is barely coated — arugula wilts fast under too much dressing. Spread it over a large platter or divide among 4 plates.
8. Scatter the honey-roasted beets over the greens, then tuck in the avocado wedges. Shower with the walnuts, dried cranberries and crumbled goat cheese. Drizzle another tablespoon of vinaigrette over the beets and avocado, finish with flaky salt and a grind of black pepper, and serve immediately.

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Nutrition (per serving, estimated)

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