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Beet, Orange, Avocado & Dill Salad with Walnut Vinaigrette

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Prep Time 15 minutes
Cook Time 2 minutes
Course brunch, dinner, lunch, Snack
Servings 2

Ingredients
  

Dressing

  • 1/4 cup avocado oil
  • 2 tbsp walnut oil
  • 2 tbsp red wine vinegar
  • 3 tbsp nutritional yeast (optional. Could use 1 tbsp Dijon instead)
  • 1 1/2 tbsp minced shallot
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp honey

Salad

  • 1 large or 2 small red beets
  • 1 avocado (not too soft)
  • 2 oranges
  • small bunch of fresh dill
  • a few spoonfuls of goat cheese
  • a small handful of chopped walnuts

Instructions
 

  • Bring a pot of salted water to a boil. Drop unpeeled beets in and cook for about 45 minutes on at a low boil. Remove and let cool. Meanwhile, supreme your oranges and slice up the avocado into large chunks. Chop the walnuts. Once the beets are cool, easily peel off the skins and chop into large, irregular chunks. Place the beets, oranges and avocado haphazardly on a plate
  • Dressing: place all the ingredients into a container and shake vigorously until well combined. 
  • Drizzle the plate with a good amount of the dressing and top with a few chunks of goat cheese, and sprinkle with walnuts and fresh dill.