Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette
Servings 4
Equipment
- Small Baking Dish
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 and place it in a small baking dish.
- 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 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.