Roasted Beet Avocado Salad

post meal

This was a great post workout meal. Tasty, zangy, roasted beet sweetness with a calming avocado coolness. This recipe is from Gwyneth Paltrow’s cookbook “It’s All Good.” Indeed, this salad was just that.

Roasted Beet Avocado Salad

For Dressing:
2 Tbsp Dijon Mustard 
3 Tbsp White wine vinegar
2/3 cups Extra Virgin Olive Oil
Sea Salt
Cracked Pepper

For Salad:
1 pound roasted beets, peeled, roughly chopped
1-2 avocados, peeled and pitted
3 scallions

How To Play:
Wash 2 – 3 beets then and wrap in foil, and roast for 40-60 minutes at 425 degrees, until tender. Once cool, peel and chop. Add avocado and scallions. Mix all the dressing ingredients in a jar with a lid. Shake really good and pour liberally over the salad. Enjoy!

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