Beet Salad with Avocado and Goat Cheese

4
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
To make this recipe fit into the Core Plan, omit the goat cheese and add a few drained canned chickpeas or fresh orange segments.

Ingredients

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

avocado

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

hard-type goat cheese

1 oz, fresh, crumbled

Instructions

  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.

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