This fresh salad is a delicious and simple way to add beautiful pop of color to your table. Sweet and earthy beets pair perfectly with the creamy tanginess of goat cheese, avocado and crunchy walnuts. I switch up the greens depending on what available. I usually make this salad with peppery baby arugula but couldn’t pass up the gorgeous blush toned raddichio at this mornings market. When citrus is in season blood oranges or cara cara are a lovely addition. I also love to use different varieties of beets. In the winter red beets are most common but in the spring keep your eyes out for gold, pink and candy stripes. Cook up the beets ahead of time and this is a no fuss salad that can easily be tossed together.
Roasted Beet Salad with Goat Cheese, Avocado and Walnuts
Description
This fresh salad is a delicious and simple way to add beautiful pop of color to your table. Sweet and earthy beets pair perfectly with the creamy tanginess of goat cheese, avocado and crunchy walnuts. I switch up the greens depending on what available. I usually make this salad with peppery baby arugula but couldn’t pass up the gorgeous blush toned raddichio at this mornings market. When citrus is in season blood oranges or cara cara are a lovely addition. I also love to use different varieties of beets. In the winter red beets are most common but in the spring keep your eyes out for gold, pink and candy stripes. Cook up the beets ahead of time and this is a no fuss salad that can easily be tossed together.
Ingredients
1 pound of beets, roasted and diced
greens: radicchio, arugula
goat cheese- I like a creamy chevre
avocado, sliced
walnuts, toasted and roughly chopped
Dressing:
1/4 cup lemon juice
1 teaspoon honey
1 teaspoon dijon mustard
1/3 cup extra virgin olive oil
salt and pepper
Instructions
- Scrub beets. Place them on a double lined aalliumim foil. Drizzle with I tablespoon olive oil and season with salt and pepper. Wrap the beets and place them in the oven. Bake for 1 hour and 15 minutes or until they are cook through. Allow to cool before peeling.
- In a small bowl, whisk together the lemon juice, mustard, honey, salt and pepper. Slowly drizzle in the oil until the dressing is emulsified.
- In a large bowl, add the greens and beets. Toss in the avocado walnuts. Toss with dressing and top with goat cheese.
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