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

Talk about tasty!! This salad was a big 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 loved the combination of flavors and textures in this roasted beet, goat cheese, and avocado spinach salad with honey-dijon vinaigrette. This salad will be made again and again because my daughter has already asked for it! This easy beet and spinach salad was tasty and paired well with some juicy steaks, mashed potato casserole, roasted asparagus, and crusty bread.

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

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  **Soak slices in ice water for 10 minutes if the flavor is too strong.
• ¼ cup candied pecans (plain will work well too)

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.

Roast the beet by placing it on a piece of foil and drizzling it with some 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 it aside to cool for 10 minutes. Once cool, carefully peel the beet with a knife, then slice it into small wedges.

Prepare the salad by combining the baby spinach and arugula, then drizzle with some of the well-whisked 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.