Avocado, Beet & Goat Cheese Salad

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1 avocado, soft to the touch
2 cooked beets, peeled and chopped into 1/2 inch cubes
1 4 oz. package fresh goat cheese, plain

The dressing:

2 tablespoons balsamic vinegar
6 tablespoons fruity olive oil                                          
1 medium clove of garlic, finely chopped                    
1 tbsp. maple syrup
salt and pepper                                                                          

Whisk all these ingredients together and set aside to marry the flavor. 

In a small bowl place cubed beets and add enough dressing to moisten. Peel the avocado and cut into 1/2 inch cubes add to a bowl and also moisten with the dressing.

Take a 3 inch cookie cutter or a tuna fish can with top and bottom removed and place it in the center of a dinner plate. Place marinated beet cubes in the bottom of the can and press down firmly with the back of a soup spoon, next crumble the fresh goat cheese onto  the beets, press down with a spoon as well. Marinated the cubes of avocado with the dressing and pack that onto the goat cheese layer and press with a spoon firmly.

Carefully take off the mold and garnish with baby lettuce leaves, a sprinkling of olive oil, and some chopped walnut. Repeat on second plate.


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