Whole30 Breakfast Salad with Roasted Beets and Jammy Eggs

For the balsamic dressing: Whisk together 1/4 cup extra virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon balsamic vinegar, and the juice of one lemon. Season with salt and pepper to taste.

For the roasted beets: Scrub the beets clean. Drizzle and coat them lightly in olive oil. Wrap the oiled beets in foil and bake at 375°F (190°C) for 50 minutes. Remove from the oven and let them cool for 10 minutes. Peel, slice, and set aside.

For the jammy eggs: Bring a small saucepan of water to a boil. Carefully lower the eggs into the boiling water and reduce the heat to a simmer. Cook for 6 1/2 minutes. Remove the eggs and immediately place them in an ice bath for 2 minutes to cool. Crack and peel off the shell, then cut in half.

To assemble the salad: Dress a bed of arugula with the prepared balsamic dressing. Top with sliced roasted beets, sliced avocado, cooked bacon, and the jammy egg. Serve immediately.