Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with Honey Dijon Vinaigrette

Ingredients

• Beets

  Raw

  6 beet or 492g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Walnuts

  Nuts, english

  1 cup, chopped or 117g

• Sugar

  White, granulated sugar

  4 tbsp or 50g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Honey

  2 tbsp or 42g

• Red wine vinegar

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Mixed Greens

  Earthbound Farm

  4 cups or 170g

• Beet greens

  Raw

  4 cup, pieces or 152g

• Goat cheese

  Soft type

  4 oz or 113g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Red Onion

  Freshdirect

  ½ small raw or 35g

Directions

1. Preheat the oven to 400°F.
2. Wash and trim the beets, reserving the greens. Place the beets on separate sheets of heavy-duty aluminum foil for red and golden beets.
3. Drizzle the beets with olive oil, fold the foil to create a pouch, and roast on the oven rack for 1 hour or until tender. Allow to cool, then peel and quarter. Reserve any beet juices.
4. In a small skillet over medium heat, combine walnuts and sugar. Stir occasionally until the sugar melts and caramelizes and the walnuts are toasted. Transfer to a bowl to cool.
5. Prepare the vinaigrette by combining minced shallots, Dijon mustard, honey, vinegar, olive oil, salt, and pepper in a jar. Shake well to mix.
6. In a large bowl or platter, toss mixed greens with chopped beet greens.
7. Top with crumbled goat cheese, avocado slices, onions, roasted beets, and candied walnuts.
8. Drizzle with prepared vinaigrette and reserved beet juices, then serve.

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