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Roasted Beet, Avocado and Goat Cheese Salad

Follow the super simple beet roasting steps in the Tips and Techniques section and treat yourself (and even those reluctant palates) to this delicious combo of flavors and textures. Keep the balsamic vinaigrette on hand for this and many other salads; our family laps it up on everything from bread to veggies and all kinds of salad
Prep Time 20 minutes
Cook Time 0 minutes
Beet Roasting 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Salad
Servings 4 servings

Ingredients
  

Balsamic Vinaigrette

  • 3 tablespoons good quality balsamic vinegar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon chopped fresh thyme leaves or ¼ teaspoon dry
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup olive oil

Salad

  • 4 to 6 roasted beets, peeled and sliced (see Tips and Techniques for roasting steps)
  • 1 large avocado, peeled, pitted and sliced
  • ¼ cup crumbled goat cheese
  • 2 cups baby arugula leaves
  • 1-2 tablespoons chopped fresh chives optional
  • Salt and Pepper

Instructions
 

  • To make Balsamic Vinaigrette: Whisk vinegar, mustard, thyme, salt and pepper in a small bowl (or shake in a jar), until well blended. Slowly add olive oil while whisking (or add in a few additions and shake in jar), until vinaigrette is smooth and blended. Taste and season with more salt and pepper as desired. (The consistency will vary depending on how thick your vinegar is; thin with a drop or two of water if needed for desired consistency.) Reserve.
  • Divide beets, avocado, goat cheese and arugula among 4 salad plates; drizzle with balsamic vinaigrette and sprinkle with chives, if desired. Season with salt and pepper to taste.
  • Makes 4 servings.