Roasted Beet Salad with Honey Balsamic Dressing (+ Farro)
A green salad built on roasted beets, with avocado, goat cheese, pistachios and dried cranberries, dressed in a sharp honey-balsamic vinaigrette. The household adds farro or wheatberries to turn it into a fuller meal.
Ingredients
Salad
- 4 cup mixed greens
- 2 piece beet, medium, roasted
- 1 piece avocado, sliced
- ½ cup goat cheese, crumbled
- ½ cup pistachio, roasted
- ¼ cup dried cranberries
- 1 cup farro, cooked
Dressing
- 3 tablespoon extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
Method
- Roast beets = cut off stems, wash, wrap in aluminum foil - after drizzle w/ EVOO - roast 400° for 40 mins - 1 hr.
- Let cool - peel & slice.
- In large bowl - add greens, top w/ beets, avacado, pistachios, cheese & cran - toss.
- Top w/ dressing.
- Add w/ wheatberry.