Easy Italian Dinner

Beet and Goat Cheese Arugula Salad 1/4 cup balsamic vinegar 3 tablespoons shallots, thinly sliced 1 tablespoon honey 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 6 medium beets, cooked and quartered 6 cups fresh arugula 1/2 cup walnuts, toasted, coarsely chopped 1/4 cup dried cranberries or dried cherries 1/2 avocado, peeled, pitted, and cubed 3 ounces soft fresh goat cheese, coarsely crumbled Line a baking sheet with foil. Preheat the oven to 450 degrees F.