Beet Avocado Green Salad

This recipe is one of my all time favorite salads! I adore the delicious combination of roasted beets, avocados, greens, and goat cheese. However, beets can be so messy! My no-mess method to roast beets solves this problem. This gorgeous salad includes all of the amazing nutrition that beets, avocados, walnuts, and fresh greens offer for a super healthy lunch or dinner.
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Dressing Ingredients

1/4 cup balsamic vinegar 1/2 tsp crushed garlic 1/2 tsp mustard 1/3 cup extra-virgin olive oil salt and freshly ground black pepper

Salad Ingredients

2 cups (about 2 medium beets), roasted and diced in 1/4 10 cups lettuce (mix a couple of varieties together), washed and torn 1 cup walnuts, toasted, coarsely chopped 1/4 cup dried cherries (optional - I prefer it without, myself) 1 avocado, cubed and sprinkled with salt 1/2 cup thinly sliced red onion 3 ounces soft goat cheese with honey, crumbled small (or feta)


1) Preheat the oven to 400 degrees F.
2) Place beets wrapped completely in foil and roast until a knife slices through beets easily, about an hour (Beets can be cooked before hand and kept in the refrigerator until you want to use them). While beets are roasting, combine the balsamic vinegar, garlic, mustard (used to thicken, but one teaspoon of tahini sauce can be used instead if you prefer.), and olive oil in a jar or bowl with a lid and shake. Season the vinaigrette, to taste, with salt and pepper.
3) Once beets are cooked through, remove the skin by rubbing a paper towel over beets. Keeping the beets on their cooking foil, diced in 1/4" pieces. Toss the cubes in a small bowl with enough dressing to coat.
4) Combine greens, walnuts, avocado, and red onion in a large bowl (Place sliced onions onto the top of the avocados prior to tossing to help prevent avocados from browning). Add crumbled goat or feta cheese and toss the ingredients together. Toss beets and dressing to taste just prior to serving. Enjoy!


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