Beet Salad with Avocado and Goat Cheese
- Total Time
To make this recipe fit into the Core Plan, omit the goat cheese and add a few drained canned chickpeas or fresh orange segments.
balsamic vinegar4 tsp
olive oil2 tsp
table salt¼ tsp
black pepper⅛ tsp, freshly ground
mixed greens4 cup(s), baby salad variety
canned beets without added salt14 ½ oz, drained and sliced
avocado½ item(s), medium, Hass variety, halved, pitted, peeled, and diced
hard-type goat cheese1 oz, fresh, crumbled
- To make the dressing, whisk together the vinegar, oil, salt, and pepper in a small bowl.
- 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.
- 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.