Roasted Beet Salad
Serves 420 mins prep10 mins cook
This refreshing salad is a colorful salad is an easy recipe that is delicious anytime of year!
0 servings
What you need

cup extra-virgin olive oil
tsp dijon mustard

beet

cup goat cheese

tbsp lemon
orange

tsp salt

cup almond

avocado

tsp black peppercorn

red beet
Instructions
For the Salad Preheat the oven to 350 degrees Fahrenheit and line one medium-sized baking sheet with parchment paper Remove the stem and leaves from each beet. Then wash and carefully peel the beets. Slice off the root and bottom before cutting in 1/2″ thick pieces. Arrange the golden and red beets on the baking sheet. Drizzle with olive oil, then season with salt and pepper. Roast for 30 minutes, then remove from the oven and allow to cool to room temperature. Wash the arugula and add to a large salad bowl. Then, peel and slice the orange before adding to the bowl. Add the diced avocado, crumbled goat cheese and toasted almonds. Once cooled to room temperature, add the beets to the salad. For the Vinaigrette Add all the ingredients to a mason jar. Cover with the lid and shake vigorously for thirty seconds. Dress the salad to your liking, then use salad tongs to toss in order to evenly distribute the vinaigrette. Serve the salad and enjoy!View original recipe

