Cubby’s Beet & Goat Cheese Salad
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: salad
- Cuisine: American
Ingredients
Scale
- 6 to 8 ounces mixed greens lettuce or appropriate substitute
- 1 large avocado, cut in chunks, tossed in the Orange Balsamic Vinaigrette
- 1/3 cup toasted pistachios (just toast in a dry skillet until fragrant, watching carefully)
- 1 or two oranges, supremed or a can (15 ounces) mandarin oranges, well drained
- 2 to 3 beets, roasted see below, or a can of small beets (see text under Making Beet & Goat Cheese Salad for further instructions)
- Crumbled goat cheese
- a partial amount of Orange Balsamic Vinaigrette
Instructions
Add well-washed Salad greens to a large bowl. Top with avocado, beets, oranges, and pistachios. Drizzle with dressing and toss before serving.
Notes:
To roast beets, wash, remove greens but leave root end intact. Place on a sheet of foil and wrap well, closing at the top. Place on a pan and roast in a 350-degree F. oven for about an hour. Open package carefully, let cool. Slip off skin with a vegetable peeler or paring knife.