Rocio Salad Beets Avocado And Feta Food
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.
BEET, AVOCADO AND GOAT CHEESE SALAD
My new favorite salad. For those of you who are afraid of beets (like I was until just recently!) this is the salad for you to experiment with.... The earthiness of the beets is balanced soooo nicely by the goat cheese, balsamic and honey. Throw in the avocado and dried fruit and what you have is ridiculous deliciousness!!!! So, so, so darn good. *Original recipe adapted from a recipe found on recipegirl. AND....**Cooking time includes time to roast and cool beets.
Provided by hollyfrolly
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
- Roast beets in 350 degree oven for approximately 1 hour.
- While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
- Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.
- Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
- Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
- Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
- Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
- Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.
- Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!
MY FAVORITE BEET SALAD
Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.
Provided by monkeydoo3
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g
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ROASTED-BEET-AND-AVOCADO SALAD - FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrs 30 minsCategory Side Dish
- 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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