Beet Salad

I bake (or in this case smoked) the beets for about an hour after cutting the stems off, washing them, and wrapping them in foil. I don’t bother with oiling them. I store them in a ziplock bag and just cut off the outside before they’re ready for the salad. The juice gets everywhere. Everywhere. So I cut the beets last. They’re good in the fridge for awhile, I baked these last weekend.

This salad has power greens, goat cheese, cucumbers, avocado, candied walnuts and cranberries lightly topped with our favorite sweet vinaigrette.

Simple, easy, and lazy.

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