APPLE, BEET AND AVOCADO SALAD
Winter produce at its best and in holiday colors too. You can also toss the salad instead of arranging it if you prefer.
Provided by Barrett
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.
- Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
- Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
- Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 25.5 g, Fat 41.1 g, Fiber 6.4 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 372.8 mg, Sugar 15.6 g
ORANGE, ASPARAGUS, AND AVOCADO SALAD
This Spanish salad is bright and beautiful. The combination of oranges and tomatoes offers a nice, tangy complement to the rich avocado and asparagus flavors. Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
Provided by Amy Riolo
Yield 6 Servings
Number Of Ingredients 9
Steps:
- Place asparagus in a pot of boiling water over high heat. Reduce heat to low and simmer until asparagus is tender, about 10 minutes. Drain asparagus and submerge immediately in a bowl of ice water. (function() { var a="",b=[ "adid=ada-foodhub-3-387136138", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 6 Servings Serving Size 1 cup Amount per serving Calories 110 Total Fat 8g Saturated Fat 1.2g Trans Fat 0g Cholesterol 0mg Sodium 60mg Total Carbohydrate 9g Dietary Fiber 4g Total Sugars 4g Protein 2g Potassium 370mg Phosphorus 45mg Choices/Exchanges 1/2 Starch, 1 Nonstarchy vegetable, 1 1/2 Fat
AVOCADO AND APPLE SALAD
Make and share this Avocado and Apple Salad recipe from Food.com.
Provided by daisygrl64
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- place apples and avocados in a bowl, set aside.
- mix mustard, olive oil, lemon juice, in small bowl and season with salt and pepper.
- mix with whisk until thickened.
- pour dressing over salad and sprinkle with parsley and almonds.
- mix and serve.
ROASTED BEET AND APPLE SALAD
Roasted Beet and Apple Salad - Simple and elegant roasted beet salad with apples, walnuts, feta cheese and maple vinaigrette. Beautiful dish for your table.
Provided by Neli Howard | Delicious Meets Healthy
Categories Salad
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
- Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes.
- Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
- Mix all ingredients and stir until well combined.
- Enjoy!
Nutrition Facts : ServingSize 97 g, Calories 152 kcal, Carbohydrate 13.5 g, Protein 4.2 g, Fat 10 g, SaturatedFat 1.6 g, Cholesterol 6 mg, Sodium 126 mg, Fiber 2.2 g, Sugar 10.2 g, UnsaturatedFat 8.4 g
ROCIO SALAD (BEETS, AVOCADO AND FETA)
This beet, avocado and feta salad is a favorite in our household! It was introduced to us by my friend Rocio - she said that this is a common salad in her country, Chile. Creamy, sweet, salty and crunchy. . try it. . .you'll like it!!!
Provided by januarybride
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix your Italian dressing with the honey.
- Toss the lettuce with the dressing.
- Top with beets, then avocado, then feta.
- Garnish with freshly ground black pepper if you wish.
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- Wash the beets and peel, in medium saucepan put to boil in water with salt for 10 minutes. When they are already tender cut into cubes. Then wash the lettuce leaves and drain. Cut the avocado into small cubes. In a large bowl mix the beets, avocado, chives, vinegar, pepper and olive oil.
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- Peel the apples, remove the core and cut into slices. Quickly fry in a pan with 2 tbsp. of oil, remove from the pan and put to one side.
- Cut up the beets and also fry in the pan. Season with salt, pepper and half the Kotányi Turmeric seasoning mix and fry for a few seconds. Remove from the pan.
- Make a dressing by combining the yogurt, the rest of the seasoning mix, garlic, honey and the juice of an orange and season with salt to taste.
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- Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.
- Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.
- Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.
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- Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for easy clean up.
- Wrap each beet loosely in aluminum foil with a small drizzle of olive oil. If using small beets, you can group several together, otherwise, wrap each individually. Place on the sheet pan and roast 45-55 minutes or until knife tender.
- Cool beets enough to handle. Use your hands or small paring knife to peel the skin, then thinly slice into circles or half circles.
- Assemble the salad by adding the greens into a large serving bowl. Layer the roasted beets, avocado, and orange slices over the greens. Top with goat cheese and pumpkin seeds. Lightly spoon some of the dressing over the salad and serve with remaining dressing on the side.
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- Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
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Servings 4Category Salad
- Pour ¼ cup water into a rimmed baking dish. Place beets into the baking dish, cover with aluminum foil. Bake for an hour or so, until tender. Remove from oven, drain water, set aside to cool.
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