This is the perfect salad: creamy goat cheese (sub feta if you prefer it), roasted beets, avocado. We love arugula for its peppery bite, but feel free to swap in whatever salad green you like.

INGREDIENTS
6 medium beets, scrubbed
6 c. arugula
1 avocado, sliced
4 oz. goat cheese, crumbled
1/2 c. chopped toasted walnuts
FOR DRESSING
1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
1 tbsp. maple syrup
2 tsp. Dijon mustard
Kosher salt
Freshly ground black pepper
DIRECTIONS
Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, 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.

Rich in proteins, fats, carbohydrates and minerals (calcium, potassium, sodium, phosphorus, magnesium, iron, fluorine, manganese, copper, iodine, sulfur, lithium, strontium, bromine). It is easily digestible. It has a high energy value: 100 grams of beets have 189 kJ or 45 calories. Beetroot contains up to 10% sugar.

Has an extremely beneficial effect on the case of demineralization of bones and teeth. Beetroot iodine makes it valuable in the fight against arteriosclerosis and slowing down the aging process.