Beet salad with avocado and goat cheese
⅛ tsp, freshly ground
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
- 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.