Arugula and Beet Salad

Dinner tonight: Salmon steaks with some lemon pepper, olive oil, and of course fresh dill from my herb garden, AND a little salad I just created in my head!

First I roasted 4 beets in a balsamic vinegar, olive oil, and grated shallot dressing for 20 minutes. In the meantime I washed the arugula and diced an avocado, toasted some walnuts, and found some dried cranberries and threw it all together in a salad bowl. I added some goat cheese and then added the roasted beets on top and then drizzled the remaining vinagrette throughout.

Delicious!