Dinner Tonight: Beet, Avocado, and Goat Cheese Salad

Name: Dinner Tonight: Beet, Avocado, and Goat Cheese Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters baby arugula, or normal arugula roughly torn; 1 avocado, pitted and cubed; 59 milliliters balsamic vinegar; 6 mediums cooked beets; 59 milliliters dried cranberries or dried cherries; 85 grams goat cheese, coarsely crumbled; 1 Tbsp honey; 79 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground black pepper to taste; 1 small shallot, thinly sliced; 118 milliliters walnuts, toasted then coarsely chopped

Dinner Tonight: Beet, Avocado, and Goat Cheese Salad might be just the side dish you are searching for. One portion of this dish contains around 10g of protein, 36g of fat, and a total of 469 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of walnuts, goat cheese, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Whisk together vinegar, shallots, and honey in a bowl, then whisk in the oil slowly to make a vinaigrette. Season to taste with salt and pepper. If using raw beets, quarter and toss in the vinaigrette and roast until cooked and gently caramelized, about 15 minutes.

Ingredients you will need

Salt And Pepper

Vinaigrette

Shallot

Vinegar

Beet

Honey

Cooking Oil

Equipment you will use

Whisk

Bowl

Toss arugula, walnuts, cranberries, and cooked beets in remaining vinaigrette. Arrange on plates, top with avocado and crumbled goat cheese, and serve.

Ingredients you will need

Cranberries