From Randy Sieberling, winner of our May 2012 Summer Salad recipe contest:
1/4 Cup Rice Vinegar
6 Tbsp Shallots, thinly sliced, divided
2 Tbsp Honey
1 Large egg yolk (optional)
1/3 Cup Avocado Oil
Salt and black pepper to taste
1 Cup Beets
6 Cups Mixed Greens, half should be spicy such as arugula and/or mustard greens
1/2 Cup Walnuts, toasted
1/4 Cup Dried Cranberries
2 oz. Good quality goat cheese (chevre)
Add the vinegar, 3 Tbsp of the shallots, honey, egg yolk to a blender and mix. Slowly add the avocado oil (or walnut oil or olive oil) until you have an emulsion. Add salt and pepper to taste.
Toss the beets with a little oil, salt and pepper and roast at 400 degrees until tender and beginning to caramelize. Cool the beets slightly, peel and cut into 1/2 inch dice.
Toss the beets with the remaining ingredients and the vinaigrette.