Warm Beet & Avocado Salad with Lemon Vinaigrette

I love making this salad and serving it with fresh roasted beets right out of the oven. Let them cool down for a few minutes so they are easy to handle and then lunch is ready!

serves 2 to 3

Warm Beet & Avocado Salad 
6 roasted beets (CSA Week #19)
1 avocado
1/2 small red onion
3 tablespoons toasted almonds
6 handfuls of fresh arugula

Lemon Vinaigrette (makes about 1/4 cup)
1/4 cup olive oil
The juice of one lemon
1/2 teaspoon pink salt

Roast the beets.

While the beets are roasting, make the dressing by placing all ingredients in a jar and shaking to combine.

Dice the onion and slice the avocados into semi-circles.

When the beets are ready, rub off the skins and slice them into circles.

To assemble the salad, place arugula, red onions and toasted almonds in a big bowl. Toss with dressing. Top with avocados and beets. Enjoy!

One thought on “Warm Beet & Avocado Salad with Lemon Vinaigrette

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