Roasted Golden-beet, Avocado and Watercress Salad

By LRay

Ingredients

• 1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
• 2 tablespoons extra-virgin olive oil, divided
• Coarse salt and freshly ground pepper
• 1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
• 2 radishes, trimmed and thinly sliced
• 1 avocado, sliced
• 1 tablespoon snipped chives
• 1 teaspoon red-wine vinegar
• 1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)

Details

Servings 4
Preparation time 15mins
Cooking time 50mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.

Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.