Beet Salad with Avocado, Arugula, and Goat Cheese
Adapted From Delicious Living e-News by Deborah Madison
This is a versatile salad, so improvise with different ingredients and cheeses, such as nuts and feta. You can even use other greens, like kale, shown in the photo. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others.
Prep Time
20 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
2 pounds beet
1 clove garlic
1⁄4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons olive oil
2 cups arugula
2 ounces cheese, goat
1 avocado
black pepper (freshly ground)
Instructions
Peel and cut the beets into ¼ inch slices. Steam whole over boiling water until tender when pierced with a fork, but not too soft; you want some texture.
Toss the beets with the garlic, salt, lemon juice, and pepper. Arrange the arugula on a plate, top with the beets, goat cheese, and avocado slices.