Beet & Avocado Salad Recipe
Baby greens, orange, fresh beets, avocado, pepitas, quinoa, goat cheese, house vinaigrette
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Ingredients
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Salad Base
Vinaigrette
Method
Salad Preparation
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, cover, and reduce heat to low. Simmer for about 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Prepare Beets
Wash and trim the beets, then wrap them in aluminum foil. Roast in the oven at 400°F (200°C) for 45-60 minutes until fork-tender. Allow to cool, then peel and dice into small cubes.
- 3
Prepare Orange
Peel the orange and segment it by cutting along the membranes to release the segments. Remove any seeds and set aside.
- 4
- 5
Mix Salad Ingredients
In a large bowl, combine the baby greens, roasted beets, orange segments, diced avocado, cooked quinoa, and pepitas. Crumble the goat cheese over the top.
Vinaigrette Preparation
- 6
Combine Vinaigrette Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the vinaigrette over the salad mixture and toss gently to combine, ensuring all ingredients are coated evenly.
