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Preheat oven to 400
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Combine all vinaigrette ingredients in a Mason Jar, cover tightly with lid, and shake
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Add beets to a foil lined baking sheet and bake for about 45 minutes or until fork tender, cool slightly to handle
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Add tomatoes to a separate baking sheet covered with parchment paper, generously sprinkle sugar over each one, stick in the oven with the beets and bake 10-12 minutes, set aside
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When the beets are cool enough to handle, rub the skin off with a towel or peel with a paring knife, cut into a large dice
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Turn on oven broiler
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Drizzle toast with olive oil, add to a parchment paper lined baking sheet and broil until toasted, 5-7 minutes
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Toss a few handfuls of Arugula on a platter, sprinkle the candied tomatoes around the outside, and arrange the toast pieces in the center.
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Top the toast pieces with beets and avocado, drizzle with the dressing
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To serve just transfer the toast pieces to plates and top with the salad.
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Note: This recipe is super easy and can be adapted for size and taste. I only used 1 avocado when I made this but wished I had another.
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Note: If you don't have infused vinegar and/or olive oil just use the plain stuff and add some dried seasonings.