I don’t like beets, but I make an exception for golden beets. I remember eating a beet salad from my Mom’s kitchen that was scrumptious, and I tried to recreate it!
Salt & pepper
I chopped up the gold beets and tossed them in olive oil, honey, salt & pepper, baking them for about 12 minutes at 425 degrees Fahrenheit. While the beets were roasting, I tossed a premixed bag of salad greens with crumbled goat cheese and feta. I chopped up one ripe avocado and spread on top of the salad greens. When the beets were done, I placed them on top of the salad and used the drippings from the pan as the dressing to toss the salad.
It was simple and easy to make for a week night dinner and a second portion to take in for lunch the following day (hint: keep the beets separate from the salad mixture if storing).