Beet, avocado, and goat cheese salad
Indulge in the perfect combination of earthy beets, creamy avocado, and tangy goat cheese in this refreshing salad. A harmonious blend of flavors awaits!
Ingredients:
- 1 bunch medium beets (about 3)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons minced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons vegetable oil
- 280g mixed greens (such as radicchio, frisée and mesclun)
- 90g goat cheese, crumbled
- 1/2 cup walnuts, toasted if desired and coarsely chopped
Instructions:
- To Prepare the Beets: Heat up the oven to 425°F. Clean the beets by wiping or scrubbing them, then trim the stems to one-inch, leaving the ends on. Place the beets on a large piece of foil, drizzle with olive oil, and wrap the foil around them to create a tidy packet. Roast the beets directly on the oven rack in the middle of the oven until they are soft, which usually takes about 1 hour. Check if they are done by poking the largest beet with a knife. If the knife slides in easily, they are ready. Unwrap the beets and let them cool before handling. Peel off the skin using your hands or a paring knife, then dice them into 1⁄2-inch cubes (you can do this on the foil or use a cutting board). Set aside for later.
- To Make the Vinaigrette: Combine honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper in a small bowl. While whisking constantly, slowly pour in the oil in a steady stream. Alternatively, put all the ingredients in a jar, cover it, and shake vigorously to mix. Taste the vinaigrette and adjust the seasoning if needed.
- To Assemble the Salad: In a large bowl, place the greens, drizzle about half of the vinaigrette over them, and toss to coat. Add more vinaigrette to your liking and toss again. Divide the dressed greens onto plates, then top with beets, walnuts, and goat cheese. (The reason for not mixing everything in one large bowl is to prevent the beets from coloring the entire salad pink.) Serve the salad immediately.
Summary:
- Calories: 1915 kcal
- Fat: 146 g
- Protein: 38 g
- Carbs: 135 g
- Potassium: 2798 mg
- Magnesium: 293 mg