Bunch of golden beets, roasted/peeled
Bunch of arugula
½ cup toasted Walnuts or Pecans
1 sliced avocado
¼ cup balsamic vinegar
1 T local honey
1/4 cup of extra virgin olive oil
Fresh herbs – basil, cilantro, mint or parsley ot use a combination
Sea salt and freshly ground pepper to taste
Cut beets in half and roast with skins on at 375 for 1 hour. Roast walnuts or pecans for the last 5-8 minutes. Let beets cool and the skins will slip off easily, slice in thin 1/2 rounds. Top with avocado, arugula and toasted nuts.
In small food processor, pulse enough herbs to make 1-2 tablespoons or to your liking, add balsamic, honey and olive oil and pulse until the dressing starts to emulsify.
Drizzle salad with dressing and season to taste with salt and pepper.