Beet, Avocado, Goat Cheese and Arugula Salad

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Beet::	   Avocado  and Arugula Salad

1-1/2 pounds medium beets
1/4 cup plus 1 tablespoon extra-virgin olive oil
Salt
1/4 cup pine nuts, toasted
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
Freshly ground pepper
2 Hass avocados, cut into 1-inch pieces
4 cups lightly packed baby arugula
4 ounces (about 1 cup) goat cheese, crumbled or sliced

Preheat the oven to 375°. In a small baking dish, rub the beets all over with the 1 tablespoon of olive oil and season with salt. Cover with foil and bake for about 1 hour, until the beets are tender. Uncover the dish and let the beets cool slightly. Peel the beets and cut them into 1-inch wedges.

In a small bowl, whisk the lemon zest and juice with the remaining 1/4 cup of olive oil and season with salt and pepper.

In a large bowl, toss the avocados and arugula with half of the dressing and season lightly with salt and pepper. Transfer to plates. In the same bowl, toss the beets with the remaining dressing. Spoon the beets over the salad, top with the toasted pine nuts and crumbled cheese and serve.

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