The beets and salmon roast together in the oven, while baby kale adds the hearty base of greens, and avocado is added for a soft silky effect. It’s all topped with a dijon vinaigrette with chives that marries everything together perfectly.
What you’ll need:
1 lb golden beets
2, 6 oz salmon fillets
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1 small bunch chives (0.4 oz)
4 ounces baby kale
1 ripe avocado(4 oz)
olive oil
Coarse salt
freshly ground black pepper
Equipment:
Rimmed baking sheet
Recipe Steps:
- Roast beets
Preheat oven to 450°F. Scrub beets, trim off stems, peel and cut into 1/8ths. On a large rimmed baking sheet, toss beets with 2 teaspoons oil and season with salt and pepper. Roast 20 minutes.
- Roast salmon
Toss beets, and push to side of baking sheet; place salmon on other side and season with salt and pepper. Roast until beets are tender and salmon is opaque throughout, 6-8 minutes.
- Make dressing
Meanwhile, finely chop chives. Whisk together vinegar, mustard, chives, and 2 tablespoons oil in a large bowl; season with salt and pepper.
- Break up salmon
Remove salmon from oven and let cool slightly then break into large pieces (remove skin).
- Toss salad
Toss kale with dressing, then add beets and toss to combine.
- Slice avocado and assemble
Cut avocado in half, remove pit and peel; slice thickly. Divide salad among plates and top each salad with salmon and avocado pieces. Enjoy!
