Arugula Salad with Beets and Avocado

Serves 4-6

• 6 small beets, washed and stems removed

• 1 large avocado, skin removed, sliced into thin wedges

• 1/2 C feta, crumbled

• 2 large handfuls arugula

• 1/4 small red onion, thinly sliced on a mandolin and soaked in a bowl of water, then drained

Champagne Vinaigrette

• 6 tbsp extra virgin olive oil olive oil

• 3 tbsp champagne vinegar

• 2 tsp honey

• 1/2 lemon, juiced

• Sea salt

• Black pepper

Instructions

Preheat oven to 350ºF. Place 3 beets on a large piece of foil and pull up the sides slightly, creating a pouch shape. Drizzle beets with olive oil and a little salt and pepper. Close the top of the pouch tightly so that the beets will steam. Repeat with the other beets. Place pouches in oven and cook for 60 minutes or until the beets are tender. Once cool, peel the skin from the beets and cut into wedges. Set aside.

To make the vinaigrette, place olive oil, vinegar, honey, and lemon juice in a jar. Season with salt and pepper. Shake. Set aside.

For assembling, grab your serving bowl. Lay out a few beet wedges, then avocado slices, some crumbled feta, a few onions, and a sprinkle of arugula. Drizzle with a little vinaigrette, a sprinkle of sea salt, and black pepper. Repeat until all ingredients have been used up.