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Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette
Course
Sides
Cuisine
American
Prep Time
1
hour
hour
Total Time
1
hour
hour
Servings
4
Author
Pam - For the Love of Cooking
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.