Beet, Avocado and Goat Cheese Salad
Ready In: 1 hr 40 mins
Serves: 4-6
Ingredients
DRESSING
- 1⁄4 cup balsamic vinegar
- 3 tablespoons shallots, minced
- 1 tablespoon honey
- 1⁄3 cup extra virgin olive oil
- salt & freshly ground black pepper, to taste
SALAD
- 6 medium beets, roasted and quartered
- 6 cups arugula (baby spinach or salad greens work well too)
- 1⁄2 cup walnuts, toasted and coarsely chopped
- 1⁄4 cup dried cranberries or 1⁄4 cup dried cherries or 1⁄4 cup dried blueberries
- 1⁄2 avocado, large, peeled, pitted and sliced thinly
- 3 ounces goat cheese, fresh, soft, and crumbled
Directions
- Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
- Roast beets in 350 degree oven for approximately 1 hour.
- While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
- Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.
- Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
- Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
- Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
- Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
- Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.
- Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!
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