My heart beats for beets…
Beet and Avocado Salad -
2 – 3 medium sized beets
(roasted or thinly sliced raw)*
2 sliced Haas avocados
1/2 cup crumbled goat cheese
*HOW TO ROAST BEETS
Clean and wash beets. Toss with olive oil and salt and pepper. Place them in a casserole dish with lid or wrap them in tin foil. Bake at 400o Until fork tender (about 30 – 45 minutes for small to medium beets). Let cool and peel skins.
Vinaigrette:
1 tsp mustard
Juice half a lemon
Dash Worcestershire sauce
1/2 tsp honey
Whisk in Olive oil to emulsify.
Salt & pepper to taste.
Place diced avocado on platter.
Toss vinaigrette in with beet mixture and place over top of avocado. Top with goat cheese.
Admire and enjoy!
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