INGREDIENTS

10 slices pickled beets (available from S&J Canning)

6 c. arugula

1 avocado, sliced

4 oz. goat cheese (or feta), crumbled

1/2 c. chopped pecans

FOR DRESSING

1/2 c. extra-virgin olive oil (available from Texas Olive Ranch)

1/4 c. balsamic vinegar (available from Texas Olive Ranch)

1 tbsp. honey (available from AP Apiaries)

2 tsp. Dijon mustard

Kosher salt

Ground pepper 

DIRECTIONS

Slice up pickled beets.  

Make vinaigrette: In a jar, shake together olive oil, vinegar, honey, 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.