Beet, Avocado and Arugula Salad - The Conservation Foundation

Ingredients

• 1 1/2 pounds medium beets
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Salt
• 1/4 cup pine nuts
• 1 whole lemon
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• Freshly ground pepper
• 2 Hass avocados, cut into 1-inch pieces
• 4 cups lightly packed baby arugula
• 4 ounces Spanish Caña de Cabra, coarsely crumbled, or semi-firm aged goat cheese, shaved (1 cup)