Tangy goat cheese with sweet beets is always a delicious combination, especially when paired with avocado. The dressing for this salad solidifies when kept in the refrigerator, so it is best used right after making it.
If you don't have time to make the avocado dressing, simply chop up avocado and add it to the salad. Then drizzle with olive oil and season with a sprinkle of sea salt.
Serves 3-4
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Ingredients:
- FOR SALAD:
- 2 large red beets
- 1 package ( 5 oz) Mache or other salad greens
- 3 oz crumbled goat cheese
- FOR DRESSING:
- 1/2 of a ripe avocado
- 3 Tbsp. avocado oil (olive oil can be substituted)
- 2 Tbsp. red wine vinegar
- 1 tsp. water
- 1/4 tsp. sugar
- dash of salt
Preparation:
Prepare Beets
Preheat oven to 400. Rinse beets and wrap in tinfoil. Roast in oven until fork-tender, about 1 1/2 hours. Remove beets from oven and leave them in foil to cool. Once cool, hold beets under running water and rub off outer skin. Cut beets into rounds 1/2" thick, then cut further into bite-size squares.
Preheat oven to 400. Rinse beets and wrap in tinfoil. Roast in oven until fork-tender, about 1 1/2 hours. Remove beets from oven and leave them in foil to cool. Once cool, hold beets under running water and rub off outer skin. Cut beets into rounds 1/2" thick, then cut further into bite-size squares.
Prepare Dressing
In a food processor, combine avocado, oil, vinegar, sugar, water and salt. Process until smooth.
Make Salad
In a large bowl, combine beets with greens. Lightly coat with dressing. Sprinkle crumbled goat cheese on top. Toss gently.
