Beet Avocado And Goat Cheese Salad Recipes
My new favorite salad. For those of you who are afraid of beets (like I was until just recently!) this is the salad for you to experiment with.... The earthiness of the beets is balanced soooo nicely by the goat cheese, balsamic and honey. Throw in the avocado and dried fruit and what you have is ridiculous deliciousness!!!! So, so, so darn good. *Original recipe adapted from a recipe found on recipegirl. AND....**Cooking time includes time to roast and cool beets.
Recipe From food.com
Provided by hollyfrolly
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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8 Pour ⅔ of the dressing over the beets to marinate until plating. 9 For the cheese balls: Roll the goat cheese into small balls. Gather three …
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8 Pour ⅔ of the dressing over the beets to marinate until plating. 9 For the cheese balls: Roll the goat cheese into small balls. Gather three …
Servings 6
Calories 454 per serving
Total Time 1 hr 40 mins
- Wash and trim the beets and pat dry. Place the beets in foil, making packets of 3-4 beets per packet. Drizzle with some olive oil and kosher salt. Wrap the beets tightly and place on a baking sheet then bake for 40 minutes to 1 hour or until tender.
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- Wash and trim the beets and pat dry. Place the beets in foil, making packets of 3-4 beets per packet. Drizzle with some olive oil and kosher salt. Wrap the beets tightly and place on a baking sheet then bake for 40 minute to 1 hour or until tender. Remove from the oven, unwrap and set aside to cool.
- Once cool, rub the skin of the beets off the cooked beet. Using a paper towel sometimes makes this easier. Cut the beets into quarters or chunks and place in a bowl. Set aside.
- Place the sliced shallot in a small food processor and chop finely. Add the olive oil, balsamic vinegar and sugar and whiz to combine until the dressing is thickened and the shallots are minced fine. Season with kosher salt and freshly ground black pepper. Pour 2/3 of the dressing over the beets to marinate until plating.
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