Beets Avocado And Broccoli Sprouts Salad Food

AVOCADO BEET SALAD WITH CITRUS VINAIGRETTE

Steps:

• Cook the beets: Place beets in a medium saucepan and cover with an inch of water. Bring to a boil and reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork.
• Make the vinaigrette: Whisk together the citrus vinaigrette ingredients in a small bowl.
• Toss the beets in vinaigrette: When the beets are done, drain them, and peel off the outer skin. Cut the beets in half, and the halves into wedges.(Tip: use a plastic cutting board when cutting red beets. Red beets will stain wooden cutting boards.) Place the beet wedges in a bowl and toss with a tablespoon of the vinaigrette.
• Cut and peel the avocado: Cut the avocado into wedges.
• Arrange the salad: Toss the salad greens with a half of the citrus vinaigrette. Arrange the dressed greens on serving plates. Arrange the beet wedges and avocado wedges on top of the salad greens. Sprinkle with chopped pistachios. Drizzle remaining vinaigrette over the salads.

BROCCOLI AND AVOCADO SALAD

Steps:

• First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening.
• Fill a saucepan with water and bring to a boil.
• Add the broccoli and cook until barely tender, about 3 minutes.
• Drain, cool under cold water, drain again.
• Add broccoli to avocado and add in nuts.
• In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended.
• Pour dressing over the salad and toss gently.
• Enjoy!

BEETS, AVOCADO, AND BROCCOLI SPROUTS SALAD

Steps:

• preheat oven at 450, and set it for 40 min. cut leaves off the beets and wrap each beet head in a piece of foil. place them in the stove and bake for 40 min. do not overcook beets, they taste better when just about to be tender. remove from foil, let cool for 30 min, or put in a refrigerator for 10 min, remove skin, cut in half and slice into 1/4" slices. DO AHEAD: you can prepare the beets 1-2 days before and keep them uncut and wrapped in the refrigerator. while the beets are baking. half avocado, remove the pit, and make lengthwise and crosswise incisions with a knife, so it makes 0.75" cubes. scoop the cut avocado out of its skin with a large spoon. chop parsley. if you purchased broccoli sprouts in a box, simply slice 1/2 cup amount of sprouts about 1.25" tall, leaving the seed pad in the box. for dressing. chop 1 clove of garlic into tiny pieces and mash it together with sea salt. add olive oil and balsamic vinegar, stir well, let sit so all flavors integrate a little better, 10 min. optional: toast sliced almonds or pieces of walnut, 3 min, not to burn, just enough to bring out the flavor. in a large bowl place cut avocado and beets, parsley, broccoli sprouts. tilting the bowl pour the dressing so it runs on the inside of the bowl walls. toss everything, sprinkle with nuts.