BEET SALAD WITH GOAT CHEESE ENJOY DAN:

              BEET SALAD WITH GOAT CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

4 beets, left whole

1/3-cup toasted walnuts

3 tablespoon pure maple syrup

6 cups fresh arugula

1/4-cup dried cranberries

1/4-cup dried cranberries

1/2-avocado, peeled, pitted, and cubed

3 ounces soft goat cheese, coarsely crumbled

TARRAGON VINAIGRETTE:

1/4-cup sherry vinegar

1 clove garlic smashed

2 teaspoons dried tarragon

2 teaspoon soy sauce

1/2-teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon mayonnaise

1/4-cup olive oil

DIRECTIONS:

1.   In a blender whisk sherry vinegar and next 6 ingredients together.

2.   With the blender running add olive and blend until emulsified.

DIRECTIONS:

1.   In a cast-iron skillet over low-heat toast walnuts until toasty.

2.   Pour in syrup cook and stir until well coated.

3.   In a stock pot place beets and cover with water by 1-inch and boil for 25-30 minutes.

4.   Drain and set aside to cool.

5.   Place beet in a paper towel and remove skin.

6.   Toss the arugula, walnuts, and cranberries, in a salad bowl with enough vinaigrette to coat.

7.   Season with salt and pepper.

8.   Mound the salad on 4 plates.

9.   Arrange the beets around the salad.

10.                Sprinkle with avocado and goat cheese.

ENJOY DAN:                                                                                            VOILA!!