We had some incredible, simple salads like this in Europe.
Beet Salad with Avocado, Goat Cheese and Red Onion
3 Large Beets, about 1 1/2 pounds. ( I used 5 small Beets)
1 tsp Orange Zest
1/4 C Fresh Orange Juice
2 TBS Raspberry Vinegar
1 TBS Maple Syrup
1/4 C Olive Oil
1 - 6oz. package of Fresh Baby Spinach or Mixed Greens.
2 Avocados, sliced
Goat Cheese, crumbled
Sliced Red Onion
Black Pepper to taste
Cook the Beets:
Leave the root intact.
Gently wash them, don't break the skin.
Use a saucepan large enough to give the beets room to boil.
Cover completely with cold water.
Bring to a boil on medium heat.
As soon as the water begins to boil, cook small Beets for 30 - 40 minutes.
Remove from heat.
Cover with cold water.
Rub the skin off by hand.
Set aside to cool completely about 30 minutes.
Cut them into wedges.
In a small bowl, make the dressing:
Gradually drizzle in Olive Oil and continue whisking to incorporate.
Arrange each plate with a layer of Spinach Leaves.
Add Beets and Avocado.
Sprinkle evenly with Crumbled Goat Cheese and Red Onion.
Season with Pepper to taste.
Serve with a side of Dressing.
Peace in the Kitchen!