6 medium beets, scrubbed
6 c. arugula
1 avocado, sliced
4 oz. goat cheese, crumbled
1/2 c. chopped toasted walnuts
For dressing:
1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
1 tbsp. maple syrup
2 tsp. Dijon mustard
Kosher salt
Freshly ground black pepper
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 vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon 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.