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
2 Tbsp Dijon Mustard
3 Tbsp White wine vinegar
2/3 cups Extra Virgin Olive Oil
1 pound roasted beets, peeled, roughly chopped
1-2 avocados, peeled and pitted
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!