1 tea. olive oil
pinch salt
1/3 cup chopped nuts
1 avocado, thinly sliced
squeeze of lime or lemon juice
6-8 cups mixed salad greens
5 oz. goat cheese
Orange-Shallot Vinaigrette
2 cups orange juice
1 Tab. diced shallots
1/4 cup olive oil
1 1/2 Tab. lemon juice
1/4 tea. salt
1/4 tea. maple syrup
Preheat oven to 425. Drizzle the beets with olive oil and salt. Roast for 30 min.-1 hour. Cut beets into thin slices or julienne once they are cool enough to handle.
While beets are roasting, make the dressing. Bring the orange juice and shallots to a boil over high heat in a pan. Decrease the heat to medium and simmer about 20 minutes, until the liquid is reduced by half. Remove from heat and cool to room temperature.
Slowly whisk the oil, lemon juice and salt into the orange juice. Taste the dressing. You may need a spritz of lemon juice, another pinch of salt or a few drops of maple syrup.
Toss the avocado slices with the lemon juice to prevent them from browning.
To assemble the salad, combine the greens, avocado and beets. Coat lightly with dressing. Top each serving with goat cheese and tossed nuts.
Note: If you get beets with greens tops, also make Sauteed Beet Greens or save them to make later.
source: One Bite at a Time, Rebecca Katz
