Golden Beets, Avocado, and Chevre Salad
I’ve been making this simple salad since college and it has never let me down. As long as you have time, this salad is nothing but incredible.
Nobody has cloned this recipe, yet.
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4 whole of golden beet
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6 ounces (oz) of chevre cheese
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1 whole of juiced lemon
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1 bunch of green onions
Preheat the oven to 425 degrees.
Prep:
Fold aluminum foil into a pouch for steaming the beets. Cut large beets in half, keep small beets whole. Drizzle olive oil, add S&P, and grate lemon zest on top before sealing the pouch.
Cook for 60 minutes. Remove beets from the oven and turn it off.
Squeeze chevre onto a small pan to warm in the oven for 5-8 minutes to soften prior to mixing.
Assemble:
Combine beets, avocado, white onion in a serving bowl. Top with softened cheese, squeeze the lemon over the bowl, and gently mix the salad.
Garnish with green onion tops and serve.