Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette
Servings 4
Equipment
- Small Baking Dish
Ingredients
- 1 red beet ends trimmed & scrubbed
- Drizzle of olive oil
- 2 cups baby spinach
- 2 cups baby arugula
- Honey-dijon vinaigrette to taste
- Goat cheese crumbles to taste
- ½ avocado sliced
- ¼ red onion, sliced thinly **Soak slices in ice water for 10 minutes if the flavor is too strong.
- ¼ cup candied pecans plain will work well too
Instructions
- Prepare the Honey-Dijon vinaigrette–click this link for the recipe. Set aside to allow flavors to mingle.
- Preheat the oven to 375 degrees.
- Roast the beet by placing it on a piece of foil and drizzling it with some olive oil, then wrap it up.
- Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
- Remove the roasted beet from the oven, then unwrap the foil and set it aside to cool for 10 minutes. Once cool, carefully peel the beet with a knife, then slice it into small wedges.
- Prepare the salad by combining the baby spinach and arugula, then drizzle with some of the well-whisked honey-dijon vinaigrette to taste. Toss to coat evenly.
- Top the salad with beet wedges, goat cheese crumbles, avocado slices, red onion, and candied pecans. Serve immediately. Enjoy.