Curry Beet Salad
Opt for a seasonal goat cheese with cranberry flavor for an ideal pairing in this recipe.
Ingredients
- 2 pounds red beets
- 2 oz baby arugula
- ½ cup walnuts toasted
- ½ cup crumbled feta or 2 ounces herbed goat cheese crumbled
- ⅓ cup avocado oil
- 3 tbsp rice vinegar
- 1 tbsp honey
- ½ tbsp curry powder
- ¼ tsp sea salt
Instructions
- Preheat oven to 350°F. Place whole beets in a deep baking dish and cover with water. Cover and bake for 2–4 hours or until beets are knife tender, depending on the size of the beets.
- When beets are tender, drain and submerge in cold water. Remove skins and set aside to cool completely.
- To prepare salad, chop beets and place in a mixing bowl. Add arugula, walnuts, and feta or goat cheese. Whisk together avocado oil, rice vinegar, honey, curry powder, and salt. Pour over salad and toss. Adjust seasoning to taste and serve.