Beet, goat cheese, and avocado salad

Description

The recipe won't take much time. I don't recommend mixing the salad, otherwise the beet will stain all the other ingredients and the dish will look less attractive. By the way, instead of boiling, you can bake the beet in the oven wrapped in foil—it will be even healthier. If you like, you can add pumpkin seeds to the salad; it will taste delicious. Serve at the table.

Instructions

1. 1

   Step 1

   To save time, I use store-bought boiled beetroot, but you can boil it yourself (about 2 hours).

2. 2

   Step 2

   Remove the nut kernels and chop them slightly. Wash and dry the arugula. Cut the avocado in half, remove the pit and extract the flesh, then slice it into wedges.

3. 3

   Step 3

   Cut the beetroot into large slices, place it on a dish over arugula, add avocado, nuts, and crumbled cheese (you can crumble it by hand).

4. 4

   Step 4

   Mix honey, oil, and vinegar; add some dried cranberries to the salad and drizzle with the dressing. Serve.