Avocado And Roasted Beet Salad

1. 1

   Preheat oven to 400. Rub each beet with a teaspoon of olive and salt well. Wrap in foil and roast one hour. When beets are done, chill, remove skin, and cut into half inch chunks.

2. 2

   Cut avocado into half inch chunks. Sprinkle salt on beets and avocado.

3. 3

   Whisk together mustard, thyme, balsamic vinegar, and olive oil, pour over salad, and toss well. Grind a generous amount of black pepper over each portion when serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.