 Is it weird that we both have serious beet cravings? Like, we need them in our diet almost as badly as we need chocolate. *Almost.* We can't be alone?
Thankfully this salad is easy to put together because it's on our crave list, and frankly we could eat it every week. Super fresh and incrediby simple ingredients come together to create a bold flavors. We hope you love it as much as we do! INGREDEINTS: Serves 3-4 3-4 medium beets 1 blood orange 1 ripe, but tender avocado 2 oz goat or feta (in the brine), crumbled 2 Tbsp toasted walnuts (candied walnuts are great too) 6-8 mint leaves, torn kosher salt and pepper olive oil to finish Vinaigrette: 1 Tbsp apple cider vinegar 1 Tbsp lemon juice, plus 1/2 tsp lemon zest 1 tsp dijon 2 tsp honey 1/4 cup extra virgin olive oil kosher salt and pepper INSTRUCTIONS: For the salad: Preheat oven to 400 degrees. Wash beets and individually wrap in foil. Roast beets until tender when pierced with a knife, about 45 minutes. Meanwhile peel orange, discarding all white pith and skins. Slice orange segments and set aside. Peel and pit avocado. Slice in half lengthwise, and then slice against the width into about 10 slices. Set aside. Once beets are cool enough to handle, peel skins off using a paper towel. Slice into ¼ inch slices. Arrange beets on a plate and season with salt and pepper. Drizzle dressing over top and repeat with oranges and avocado. Top with feta or goat cheese, walnuts, and mint. Finish by spooning leftover dressing over all ingredients. For the dressing: Combine all ingredients into a glass jar and shake well until combined. Season with salt and pepper to taste. Comments are closed.
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