I was recently talking with an old friend, and she mentioned that they recently ate some beets from their garden with guacamole, and it was fabulous. At first, I thought it was an odd combination. But, after I started thinking about what flavors and textures I would add to it, I realized I might have something special! This recipe is truly delicious and decadent yet healthy and light. It is a game-changer when eating roasted beets. 
Yield 4 servings
4 medium-size beets, peeled and cut into quarters
2 Tbsp Olive oil
Salt and pepper
¼ cup pepitas, toasted
2 Ripe avocados
1 lime, juiced
¼ cup chopped cilantro
¼ cup crumbled goat cheese
¼ cup pepitas, roasted 
Preheat the oven to 400℉
Place the beets in a baking dish. Toss them in olive oil, and season them with salt and pepper. Bake for 30 minutes or until fork-tender.
While the beets are baking, heat a small skillet on medium-high heat. Add the pepitas and toast them in the skillet. When they start to pop and turn brown, frequently stir for one minute and remove them from the skillet to cool. 
For the guacamole, mash the avocados with a fork in a medium-size bowl. Next, add the lime juice and cilantro and stir to combine. Season with salt and pepper to taste. 
Once the beets are done baking, remove them from the pan to cool. Once the beets have cooled down, slice them and place them on a serving dish or individual dishes. Top the beets with a scoop of guacamole, sprinkle with goat cheese and pepitas. The beets are best a room temperature or slightly warm.
Just Salt It, and enjoy!
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