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

Name: Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with Honey Dijon Vinaigrette
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 bunches baby beets (1 bunch red and 1 bunch golden -about 6 total) trimmed and washed and leafy tops reserved; olive oil; 1 cup walnut halves; 1/4 cup granulated sugar; 1 heaping tablespoon minced shallot; 2 tablespoons Dijon mustard; 2 tablespoons honey; 2 tablespoons red wine vinegar; 1/4 cup olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 5 ounces mixed salad greens (I'm using a power green blend); the reserved beet greens, washed, dried and chopped; 2 to 4 ounces goat cheese, crumbled; 1 (2 if small) avocados, sliced; 1/2 a red onion, sliced thin vertically; roasted beets (quartered); candied walnuts; honey dijon vinaigrette; freshly ground black pepper

Instructions

Prep:20minCook:1h

Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with a TO DIE FOR Honey Dijon Vinaigrette. The end all be all of beet salads. The End.

Updated at: Thu, 04 Nov 2021 16:08:05 GMT