Beet salad with avocado and goat cheese

3 - 4
PersonalPoints™ per serving
Total Time
7 min
7 min
0 min
This easy-to-make salad hits all the right notes with earthy beets, creamy avocados, and tangy, delicious goat cheese. The balsamic vinaigrette pulls everything together nicely.


Balsamic vinegar

4 tsp

Olive oil

2 tsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground

Mixed greens

4 cup(s), baby salad variety

Canned beets without added salt

14½ oz, drained and sliced


½ item(s), medium, Hass variety, halved, pitted, peeled, and diced

Hard-type goat cheese

1 oz, fresh, crumbled


  1. To make the dressing, whisk together the vinegar, oil, salt, and pepper in a small bowl.
  2. Put the salad greens in a large bowl. Drizzle with 2 teaspoons of the dressing; toss to coat. Divide the salad greens evenly among 4 plates; top with the beets and avocado, dividing evenly.
  3. Drizzle the remaining dressing over the beets and avocado; top with the goat cheese. Serve at once. Yields about 1 1⁄2 cups per serving.