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:

  1. 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.

  1. 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.

  1. Make dressing

Meanwhile, finely chop chives. Whisk together vinegar, mustard, chives, and 2 tablespoons oil in a large bowl; season with salt and pepper.

  1. Break up salmon

Remove salmon from oven and let cool slightly then break into large pieces (remove skin).

  1. Toss salad

Toss kale with dressing, then add beets and toss to combine.

  1. 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!