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Roasted Beet Goat Cheese Salad

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beet avocado salad
Parker Bach

All beet lovers rejoice! This is the ideal beet salad: creamy goat cheese (sub feta if you prefer it), roasted beets, avocado. The secret is that instead of buying precooked beets, you simply wrap them in foil and bake them like a baked potato. It takes about an hour but the resulting beets will be tender, earthy and slightly sweet in a way that no store bought beet can.

If you really want to go the extra mile, we also recommend toasting your own walnuts. This will add another layer of nutty flavor that can really amp up this salad. We love arugula for its peppery bite, but feel free to swap in whatever salad green you like.

And if you try making this salad, let us know how it comes out in the comments below!

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Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 15 mins

medium beets, scrubbed

6 c.



avocado, sliced

4 oz.

goat cheese, crumbled

1/2 c.

chopped toasted walnuts

For dressing
1/2 c.

extra-virgin olive oil

1/4 c.

balsamic vinegar

1 tbsp.

maple syrup

2 tsp.

Dijon mustard

Kosher salt

Freshly ground black pepper

  1. Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  2. Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
  3. Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.
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