Beet, Goat Cheese, and Avocado Salad

Beet, Goat Cheese, and Avocado Salad
Photo by Beth Dreiling Hontzas

Ingredients

  • 1 tablespoon maple syrup
  • ½ (4-oz.) goat cheese log, crumbled
  • ¼ cup olive oil
  • 1 teaspoon orange zest
  • Freshly ground pepper to taste
  • 2 tablespoons raspberry vinegar
  • ¼ cup fresh orange juice
  • + 4 more ingredients
    • 1/3 cup thinly sliced red onion
    • 2 small avocados, sliced
    • 3 large beets (about 1 1/2 lb.)
    • 1 (4-oz.) package watercress, thoroughly washed*

1. Trim beet stems to 1 inch; gently wash, and place in a 3 1/2-qt. saucepan with water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 to 30 minutes or until tender. Remove beets from heat; drain, rinse, and cool completely (about 25 to 30 minutes). Peel...

View full recipe at My Recipes

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