This is absolutely one of the best beet salads I’ve ever had. It’s super healthy, and the addition of avocados makes it substantial enough to pass as lunch.
2 Tablespoons grainy Dijon mustard
3 Tablespoons raw apple cider vinegar
2/3 cup extra virgin olive oil, divided (I use unfiltered)
coarse sea salt, to taste
freshly ground black pepper, to taste
3 large, fresh beets, washed, peeled and cubed
1 large, perfectly ripe avocado, peeled, pitted and diced
1/4 cup finely chopped sweet yellow onion (such as Vidalia)
crumbled chevre (goat cheese) optional
In a small mixing bowl, whisk together the mustard, vinegar, olive oil, salt and pepper. Set this dressing aside while you prepare your oven roasted beets.
Toss the raw beet cubes with 3 Tablespoons of the olive oil. Place them in a single layer on a baking sheet, and roast them in a 425 degree F. oven for approximately 20 minutes, or until slightly caramelized and tender. Cool completely.
Place cooled beets in a large mixing bowl along with the avocado chunks and chopped onion. Drizzle all of the dressing over the veggies and gently toss until everything is evenly coated. Crumble a little chevre over the salad if you wish. Serve.