From Randy Sieberling, winner of our May 2012 Summer Salad recipe contest:


1/4 Cup Rice Vinegar
6 Tbsp Shallots, thinly sliced, divided
2 Tbsp Honey
1 Large egg yolk  (optional)
1/3 Cup Avocado Oil
Salt and black pepper to taste
1 Cup Beets
6 Cups Mixed Greens, half should be spicy such as arugula and/or mustard greens
1/2 Cup Walnuts, toasted
1/4 Cup Dried Cranberries
2 oz. Good quality goat cheese (chevre)


Add the vinegar, 3 Tbsp of the shallots, honey, egg yolk to a blender and mix. Slowly add the avocado oil (or walnut oil or olive oil) until you have an emulsion. Add salt and pepper to taste.

Toss the beets with a little oil, salt and pepper and roast at 400 degrees until tender and beginning to caramelize. Cool the beets slightly, peel and cut into 1/2 inch dice.

Toss the beets with the remaining ingredients and the vinaigrette.


One Response to Roasted Beet Salad with Avocado Oil Vinaigrette and Goat Cheese

  1. Oh snap, thank you very much for posting this! It is gonna aid me when I order Avocado Oil at the store! Awe Inspiring!

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