Golden Beet and Avocado Endive Salad


A great way to stay in tune with seasons is to EAT the colors reflected to us by Mother Nature. Rich yellows, orange and brown, all delicious root vegetable to help the body adjust to the changing temperatures!You will fill, warm and be nourished by this super DELISH Vegan dish!


4 small golden beets
1 garlic clove, minced
2 tbsp tarragon
1 1/2 tsp stone ground mustard
2 tbsp white balsamic
1/4 c olive oil
himalayan salt and pepper, to taste
1 avocado, sliced
1 head of curly endive


Preheat your oven to 400 and roast the beets until tender.
Combine the garlic, tarragon, mustard, balsamic, oil, salt and pepper. Set aside.

When your beets are tender, peel and slice them.
Lay your beets and avocado on a of curly endive and drizzle with your tarragon dressing.