Beet salad with avocado and goat cheese

4
4
4
SmartPoints® value per serving
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.