Roasted Beet And Avocado Salad With Citrus Vinaigrette Food
AVOCADO BEET SALAD WITH CITRUS VINAIGRETTE
Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!
Provided by Elise Bauer
Categories Salad
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 379 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 9 g, Protein 4 g, SaturatedFat 5 g, Sodium 108 mg, Sugar 7 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE
Provided by Marian Burros
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
- Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
- Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in 3/4 cup olive oil, and stir in chervil and zest. Adjust seasonings.
- Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 620 milligrams, Sugar 11 grams
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