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Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with Honey Dijon Vinaigrette

Laurie McNamara
  • 80 minutes
  • Serves 4 to 6

INGREDIENTS

2

bunches Baby beets

1

Beets, roasted

1/2

Red onion

1

Reserved beet greens, dried and chopped

5 oz

Salad greens, mixed

1

heaping tbsp Shallot

2 tbsp

Dijon mustard

2 tbsp

Honey

1

Honey dijon vinaigrette

1/4 tsp

Black pepper

1

Black pepper, freshly ground

1/4 cup

Granulated sugar

1/2 tsp

Kosher salt

1

Olive oil

1/4 cup

Olive oil

2 tbsp

Red wine vinegar

1

Candied walnuts

1 cup

Walnut, halves

2 oz

Goat cheese

1

(2 if small) avocados, sliced