Avocado Beet Salad Recipe

Time1h 15m

Serves4

Roasted Beets – Avocado Spring Mix – Parmesan Berry Vinaigrette

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Ingredients

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1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender. Once done, let them cool, then peel and slice them.
2
Making the Vinaigrette
In a blender, combine mixed berries, olive oil, balsamic vinegar, honey, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
3
Assembling the Salad
In a large bowl, combine the spring mix, sliced beets, and diced avocado. Drizzle the berry vinaigrette over the salad and toss gently to combine. Top with shredded Parmesan cheese before serving.