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 mins
Cook Time 0 minutes mins
Beet Roasting 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
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
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.