Roasted Beet and Goat Cheese Salad

Ingredients:

• 1 Large Beet
• 1 1/2 Cup Arugula
• 1/4 Avocado, Sliced
• 1 Oz Goat Cheese, Crumbled 
• 2 Tbsp Walnut, Toasted & Chopped
• 2 Tbsp Extra-Virgin Olive Oil
• 1 Tbsp Balsamic Vinegar
• 3/4 Tsp Maple Syrup or Honey
• 1/2 Tsp Dijon  Mustard
• Salt
• Pepper

Directions:

• Pre-heat oven to 400 F.
• Wrap Beet in foil and place on baking sheet.
• Roast in the oven for 1 hour or until tender.
• In a bowl or jar mix together Oil, Vinegar, Maple Syrup, and Dijon MUstard until fully combined. 
• Add Salt and Pepper to the mix.
• Once the beet is cool, Peel and cut into Wedges.
• In a large bowl mix the Argula and Vinaigrette.
• Top it with Beets, Avocado, Goat Cheese, and Walnuts. 
• Toss the salad and add more vinaigrette if needed.