Beet Salad with an Orange Balsamic Vinaigrette

• 5oz arugula
• 8oz cooked beets- most grocery stores carry these
• 1/4 C goat cheese, crumbled
• 1 1/4 C walnuts
• 1/4 C coconut sugar
• 1/4 tsp cinnamon
• 1 1/4 tsp sea salt
• 1/2 egg white
• 1 tsp vanilla extract
• 1 C avocado oil or extra light tasting olive oil
• 2 T white balsamic vinegar
• 1 tsp Dijon mustard
• 1/4 C + 2 T orange juice
• 2 garlic cloves, minced
• 6 large fresh basil leaves
• 1 T honey
• 1 T orange zest

‍

1. Preheat the oven to 250 degrees.
2. In a small bowl, mix the coconut sugar, cinnamon, and 1/4 teaspoon of sea salt.
3. In a medium bowl, whisk the egg white and vanilla until it is frothy.
4. Toss the walnuts in the frothy egg white and stir until the walnuts are completely coated. Add in the coconut sugar mixture and continue stirring until the walnuts are evenly coated.
5. Spread the walnuts on a parchment-lined baking sheet, ensuring there is only one layer.
6. Bake in the oven for 45 minutes. The sugar on the walnuts should be crunchy when you pull them out of the oven
7. Place all the avocado oil, balsamic vinegar, Dijon mustard, orange juice, garlic, basil, honey, orange zest, and 1 teaspoon of sea salt into a high-speed blender or jar wide enough to fit an immersion blender.
8. Blend everything together until it’s fully combined and set aside.
9. In two large bowls, divide the arugula. Slice the cooked beets and evenly distribute them between the two bowls of arugula.
10. Evenly divide the goat cheese and the candied walnuts between the two bowls. Serve the salad with the orange balsamic vinaigrette.