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Beet, Avocado And Goat Cheese Salad

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Ingredients

Adjust Servings:
1/4 cup balsamic vinegar
3 tablespoons shallots, minced
1 tablespoon honey
1/3 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
6 medium beets, roasted and quartered
6 cups arugula (baby spinach or salad greens work well too)
1/2 cup walnuts, toasted and coarsely chopped
1/4 1/4 cup dried cherries or 1/4 cup dried blueberries
1/2 avocado, large, peeled, pitted and sliced thinly
3 ounces goat cheese, fresh, soft, and crumbled

Nutritional information

436.8
Calories
341 g
Calories From Fat
37.9 g
Total Fat
8.3 g
Saturated Fat
16.8 mg
Cholesterol
179 mg
Sodium
19.6 g
Carbs
4.9 g
Dietary Fiber
12.2 g
Sugars
9.6 g
Protein
145g
Serving Size

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Beet, Avocado And Goat Cheese Salad

Features:
    Cuisine:

    My new favorite salad. For those of you who are afraid of beets (like I was until just recently!) this is the salad for you to experiment with.... The earthiness of the beets is balanced soooo nicely by the goat cheese, balsamic and honey. Throw in the avocado and dried fruit and what you have is ridiculous deliciousness!!!! So, so, so darn good. *Original recipe adapted from a recipe found on recipegirl. AND....**Cooking time includes time to roast and cool beets.

    • 120 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Beet, Avocado and Goat Cheese Salad, My new favorite salad For those of you who are afraid of beets (like I was until just recently!) this is the salad for you to experiment with The earthiness of the beets is balanced soooo nicely by the goat cheese, balsamic and honey Throw in the avocado and dried fruit and what you have is ridiculous deliciousness!!!! So, so, so darn good *Original recipe adapted from a recipe found on recipegirl AND **Cooking time includes time to roast and cool beets , My new favorite salad For those of you who are afraid of beets (like I was until just recently!) this is the salad for you to experiment with The earthiness of the beets is balanced soooo nicely by the goat cheese, balsamic and honey Throw in the avocado and dried fruit and what you have is ridiculous deliciousness!!!! So, so, so darn good *Original recipe adapted from a recipe found on recipegirl AND **Cooking time includes time to roast and cool beets


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    Steps

    1
    Done

    Scrub Beets to Remove All Excess Dirt and Dry With Clean Cloth. Moderately Coat the Beets in Extra Virgin Olive Oil and Wrap Individually in Foil.

    2
    Done

    Roast Beets in 350 Degree Oven For Approximately 1 Hour.

    3
    Done

    While Beets Are Roasting, Prepare Dressing by Combining All Ingredients, Whisking and Setting Aside For Flavors to Meld.

    4
    Done

    Toast Walnuts in a Small Pan Over Medium Heat. Remove from Heat Once Toasted (approx. 5 Minutes) and Set Aside to Cool.

    5
    Done

    Remove Beets from Oven, Remove Foil and Place in Bowl to Cool~ Approximately 30-45 Minutes.

    6
    Done

    Rub Olive Oil Into Hands and With a Pairing Knife, Peel Beets. the Juice Will Stain Your Hands If You Do not Continue to Rub Hands Down With Oil, or Wear Gloves.

    7
    Done

    Quarter the Beets- or If They Are Large, Slice Into 1 Inch Chunks and Reserve.

    8
    Done

    Prepare Salad by Combining Salad Greens of Choice, Beets and Avocado With a Small Amount of Dressing. Continue to Add Dressing to Your Liking.

    9
    Done

    Plate Salads and Top With Dried Fruit (cranberries, Cherries or Blueberries) and Crumble Goat Cheese on Top.

    10
    Done

    Savor Every Single Bit of This Heavenly Bit of Delicious-Ness. Mmmm-Mmm-Mmmm!

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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