Roasted Beet Avocado And Cucumber Salad With Yogurt And Herbs Food

CUCUMBER, AVOCADO, AND BEET SALAD

Steps:

• Peel the cucumber lengthwise, starting some 2 inches from one end up to the other end, leaving there 2 unpeeled inches, too. Discard this strip.
• Continue peeling it until you have about 10-15 strips. Set aside.
• Cut the avocado in half, remove the stone, and thinly slice both halves, skin-on. Peel each avocado slice. Set them aside.
• Add the almond flakes to a skillet over low heat. Cook and stir until they start changing their color to golden brown. Set aside.
• For the dressing: Add the olive oil and lemon juice to a small bowl. Season with salt and pepper and mix. Set aside.
• Assemble the salad: Add the lettuce, avocado, canned beet, and cucumber strips to a large bowl. Add the dressing and mix all using two spatulas.
• Garnish with the raspberries and the roasted almond flakes. You can, optionally add some sliced lime, too.

AVOCADO SALAD WITH HERBS AND CAPERS

Steps:

• Reserve a cup of whole cilantro leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl.
• Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the cilantro. Add scallions, jalapeño, garlic, fine salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both, if needed.
• Scatter the whole cilantro and parsley leaves over 4 serving plates. Fan the avocados out on top, and sprinkle lightly with fine salt to taste. Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers. Sprinkle with flaky sea salt and black pepper and serve.

AVOCADO AND BEET SALAD

Steps:

• Mix dressing and orange juice in large bowl. Add beets; toss to coat. Set aside.
• Arrange avocados on serving platter; top with onions and beet mixture.
• Sprinkle with parsley and orange zest.

ROASTED BEET, AVOCADO AND PISTACHIO SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut stems off beets and place whole on a baking sheet. Roast until fork tender, about 45 minutes. Allow to cool; peel and dice beets into large bite-sized pieces. Toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a bowl; season with salt and black pepper.
• Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
• To serve, divide salad greens between serving plates. Top each serving with 1/4 of the beets and avocado. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.

BEET AND CUCUMBER SALAD

Steps:

• Prepare an ice water bath.
• Trim beet stems to 2 inches, but leave roots intact; wash beets well.
• In a large saute pan, cover beets with salted water and cook, over medium high heat, until they can easily be pierced with a fork, or about 30 minutes.
• Drain and submerge in ice cold water bath.
• The skins and root ends should be easily removed; discard the beet tops with the stems.
• Cut peeled beets in half and then in 1/2 inch half moon slices.
• Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper.
• Cover and refrigerate until serving.

ROASTED BEET SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
• Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
• Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
• Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
• In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

GABY'S ROASTED BEETS AND LABNEH

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
• Scrub and trim the beets and slice them into wedges (about 1/2 to 3/4-inch thick on the widest edge). Toss the beets and shallots with the olive oil and season with the red pepper flakes (go easy on the flakes if you're sensitive to spice), salt and pepper. Transfer the seasoned beets and shallots to the prepared baking sheet (it's ok if they overlap) and roast for 40 to 50 minutes, until fork tender. Remove from the oven and set aside to come to room temperature.
• To make the basil vinaigrette: In a high-powered blender or food processor, combine the shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Blend for 1 minute, or until very smooth. Season to taste with salt and pepper.
• Spread the labneh on a large platter, dollop with basil vinaigrette, and scatter with the beets and avocado wedges. Sprinkle with fresh mint leaves, dill, and flaky salt (don't hold back) and serve.

CREAMY CUCUMBER SALAD- BAREFOOT CONTESSA

Steps:

• Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
• Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
• When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.