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Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette

Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette

I have been craving roasted beets on a salad a lot lately. I only recently started liking beets so I think I am trying to make up for the lost time. To make the salad, I combined some baby spinach with arugula and tossed it with a honey-dijon vinaigrette that is sweet, tangy, and super delicious. Next, I topped the salad with roasted beets, goat cheese, avocado slices, red onion, and candied pecans. Talk about tasty!! This salad was a HUGE hit with my husband, daughter, and me but my son thought it was just okay because he still doesn’t care for beets (I’ll keep trying). I really loved the combination of flavors and textures in this roasted beet, goat cheese, and avocado spinach salad with honey-dijon vinaigrette. This delicious salad will be made again and again because my daughter has already asked for it.

Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette

How to Make a Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette

Prepare the honey-dijon vinaigrette – click this link for the recipe.  Set aside to allow flavors to mingle.

Preheat the oven to 375 degrees.

Place the beet in tin foil and drizzle with a bit of olive oil then wrap it up. Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.

Remove the roasted beet from the oven then unwrap the foil and set aside to cool for 10 minutes. Once cool, carefully peel the beet with a knife then slice into small wedges.

Combine the baby spinach together with the arugula then drizzle with honey-dijon vinaigrette, to taste. Toss to coat evenly. Top the salad with beet wedges, goat cheese crumbles, avocado slices, red onion, and candied pecans. Serve immediately. Enjoy.

Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette

Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette

Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette

Prep Time: 1 hour
Total Time: 1 hour
Course: Sides
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 1 red beet ends trimmed & scrubbed
  • Drizzle of olive oil
  • 2 cups baby spinach
  • 2 cups baby arugula
  • Honey-dijon vinaigrette to taste
  • Goat cheese crumbles to taste
  • ½ avocado sliced
  • ¼ red onion sliced thinly
  • ¼ cup candied pecans plain will work well too

Instructions

  • Prepare the honey-dijon vinaigrette - click the link up above for the recipe.  Set aside to allow flavors to mingle.
  • Preheat the oven to 375 degrees.
  • Place the beet in tin foil and drizzle with a bit of olive oil then wrap it up.
  • Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
  • Remove the roasted beet from the oven then unwrap the foil and set aside to cool for 10 minutes.
  • Once cool, carefully peel the beet with a knife then slice into small wedges.
  • Combine the baby spinach together with the arugula then drizzle with honey-dijon vinaigrette, to taste. Toss to coat evenly.
  • Top the salad with beet wedges, goat cheese crumbles, avocado slices, red onion, and candied pecans.
  • Serve immediately. Enjoy.
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4 Comments

  1. 5 stars
    We love roasted beets and this salad sounded amazing. It did not disappoint! We loved the flavor combination of the beets, avocado and dressing in this salad. I had bleu cheese crumbles on hand, so I used those instead of goat cheese. I also had salted almonds so I used those, and they added a nice salty contrast to the other ingredients. I made just enough dressing for the two of us, but I can see myself making the full recipe because it was yummy. Leftovers today with some grilled pesto chicken!