Roasted Beet and Arugula salad with Goat cheese and avacado

Okay I checked out this cookbook from the Library and I want to try a recipe on just about every page. This is the first one I have tried and it was unbelievable!! The oven roasted beets are to die for!

1/4 cup Balsamic Vinegar
3 Tbsp Finely chopped shallots
1 Tbsp honey
1/3 cup olive oil
Salt and Freshly ground black pepper
6 medium beets, peeled, each cut into 6 wedges
6 cups arugula , stems removed
1/2 cup toasted walnuts coarsely chopped(toast in 400 degree oven for 5-10 mins., or in skillet over medium low heat)
1/4 cup dried cranberries or dried cherries
1/2 avocado peeled, pitted, and cubed
3 ounces goat cheese, coarsely crumbled

Preheat oven to 400 degrees. Place a large piece of foil on a heavy baking sheet. In a medium bowl whisk the vinegar, shallots, and honey to blend. Gradually whisk in the olive oil. Season to taste with salt and freshly ground black pepper.

In another bowl, toss the beets with enough dressing to coat. Place the beet mixture in the center of the foil on the baking sheet. Top with another piece of foil and crimp the edges of the foil to seal tightly. Roast the beets until they are tender when pierced with a fork, about 30 minutes. Uncover beets and continue roasting until they are slightly caramelized, shaking the pan occasionally, about 25 minutes longer. Set aside to cool completely.

In a large bowl, toss the arugula, walnuts and cranberries with enough of the remaining vinaigrette to coat. Season to taste with salt and freshly ground black pepper. Mound the salad on 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese and serve.