Roasted Beet and Avocado Salad

Roasted Beet and Avocado Salad

This roasted beet and avocado salad is a small, basic salad for one made with 2 super foods. And you can make this salad your own—serve it over lettuce, or on rice or quinoa. Add in some nuts or more roasted vegetables.

Ingredients :

• 1 pound beets, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 clove garlic, minced
• salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1 avocado, cubed

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Combine beets, 1 tablespoon olive oil, and garlic in a bowl. Season with salt and pepper; toss to combine. Pour into the prepared pan, and spread out into a single layer.
3. Roast in the preheated oven until tender, about 30 minutes, flipping halfway through cooking time. Allow beets to cool to room temperature, about 10 minutes.
4. In a small bowl combine remaining olive oil, lime juice, honey, and Dijon mustard, and season with salt and pepper.
5. Combine beets, avocados, and dressing in a large bowl. Gently toss until evenly coated.