Drop The Beet Salad Recipe
Mixed greens, avocado, shaved almonds, goat cheese, croutons, and a roasted beet vinaigrette.
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Ingredients
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Salad Ingredients
Method
Roasted Beet Vinaigrette and Salad Assembly
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap whole beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork easily pierces them. Let cool, peel, and chop into bite-sized pieces.
- 2
Prepare the Vinaigrette
In a blender, combine the roasted beets (reserve some for topping), 1/4 cup olive oil, 2 tablespoons balsamic vinegar, salt, and pepper to taste. Blend until smooth and adjust seasoning as necessary.
- 3
Assemble the Salad
In a large bowl, combine mixed greens, sliced avocado, shaved almonds, goat cheese, and croutons. Drizzle with the beet vinaigrette and toss gently to combine.
- 4
Serve
Plate the salad and top with additional roasted beet pieces for garnish. Enjoy immediately.
