|Source||Adapted From Delicious Living e-News by Deborah Madison|
|Prep time||20 minutes|
|Cooking time||30 minutes|
|Total time||50 minutes|
This is a versatile salad, so improvise with different ingredients and cheeses, such as nuts and feta. You can even use other greens, like kale, shown in the photo. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others.
Peel and cut the beets into ¼ inch slices. Steam whole over boiling water until tender when pierced with a fork, but not too soft; you want some texture.
Toss the beets with the garlic, salt, lemon juice, and pepper. Arrange the arugula on a plate, top with the beets, goat cheese, and avocado slices.