Beet and Arugula Salad with Caramelized Shallots
1 medium shallot, sliced
3 medium beets boiled, chopped
1 T avocado oil
½ cup organic arugula
1 T organic goat cheese
2 T basil balsamic reduction (see below)
In small pan heat avocado oil and caramelize shallots until tender and slightly crisp. Set aside to cool
Assemble salad with arugula first, layering on the beets and topping with the shallots and goat cheese. Drizzle on 2 T balsamic reduction and enjoy!
Basil Balsamic Reduction
1 handful basil leaves
¾ cup balsamic vinegar
Add vinegar and basil to food processor and pulse well blended. Place mixture in a small saucepan over medium and bring to a boil. Turn the heat to low and reduce by 1/3. The reduction will thicken as it cools.