Roasted Beet Salad with Avocado

Ingredients

Salad

  • 4–5 small or 2–3 med fresh beets, scrubbed and ends trimmed
  • 5 oz. fresh baby greens, such as spring mix, baby spinach, or arugula
  • 1 avocado, peeled and sliced
  • 2 oranges, peeled and thinly sliced into circles
  • 3 oz. crumbled goat cheese
  • 1/3 cup pumpkin seeds, toasted
  • Olive oil

Balsamic Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • Kosher salt and fresh black pepper

Directions

Salad

  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for easy clean up.
  2. Wrap each beet loosely in aluminum foil with a small drizzle of olive oil. If using small beets, you can group several together, otherwise, wrap each individually. Place on the sheet pan and roast 45-55 minutes or until knife tender.
  3. Cool beets enough to handle. Use your hands or small paring knife to peel the skin, then thinly slice into circles or half circles.
  4. Assemble the salad by adding the greens into a large serving bowl. Layer the roasted beets, avocado, and orange slices over the greens.
  5. Top with goat cheese and pumpkin seeds. Lightly spoon some of the dressing over the salad and serve with remaining dressing on the side.

Balsamic Dressing

  1. Whisk together all of the ingredients in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to serve

Recipe by Little Broken