Quick and easy beet salad with oven-roasted beets, goat cheese, avocado and homemade balsamic dressing!
For Oven-Roasted Beets:
salt, black pepper, fresh thyme sprigs
For Sweet Balsamic Salad Dressing:
1tablespoonhoney or agave nectar
1/2cupcrumbled goat cheese
1/2large, ripe avocado
8-10cupsbaby spinach or baby kale
For this recipe, you can make your own oven-roasted beets or go with store-bought, pre-cooked beets. If making your own: preheat oven to 375F. Cut off ends of beets but do not peel. Place onto a square of foil; drizzle top with olive oil, season with salt, pepper and thyme. Wrap beet in foil and bake in preheated oven until fork tender. Timing depends on how big/small your vegetables are. Let the beets cool once they're cooked, then peel and slice.
For the balsamic dressing: place all ingredients into a small bowl and whisk until well combined.
To assemble the salad, spread a generous amount of spinach onto plate. Top with sliced beets, goat cheese, pecan halves, sliced beets and drizzle with prepared salad dressing.
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