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

Name: Roasted Beet, Goat Cheese, and Avocado Spinach Salad with Honey-Dijon Vinaigrette
Prep time: 1 h
Total time: 1 h
Yield: 4 serving
Ingredients: 1 red beet; Drizzle of olive oil; 2 cups baby spinach; 2 cups baby arugula; Honey-dijon vinaigrette; goat cheese crumbles; ½ avocado; ¼ red onion; ¼ cup candied pecans

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Total Time
1 hr
Servings
4
Course
Side Dish
Cuisine
American

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

Kian Meyer

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

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

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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.