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

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

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

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

    Cup of Yum
  1. Prepare the honey-dijon vinaigrette - click the link up above for the recipe.  Set aside to allow flavors to mingle.
  2. Preheat the oven to 375 degrees.
  3. 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.
  4. Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
  5. Remove the roasted beet from the oven then unwrap the foil and set it aside to cool for 10 minutes.
  6. Once cool, carefully peel the beet with a knife then slice into small wedges.
  7. Combine the baby spinach together with the arugula then drizzle with honey-dijon vinaigrette, to taste. Toss to coat evenly.
  8. Top the salad with beet wedges, goat cheese crumbles, avocado slices, red onion, and candied pecans.
  9. Serve immediately. Enjoy.