The Bottom Less Pit

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!