Roasted Beet and Avocado Salad
Recipes Healthy Cooking Holidays Salad Vegetarian
Description
Beets have many health benefits and are good for your liver. This exceptional salad is the perfect one to serve for a change of pace.
Ingredients
4 medium beets (about 1/2 lb. each), scrubbed
2 T. extra-virgin olive oil, plus more for rubbing
1/2 c. water
salt and white pepper
1/3 c. sweet Spanish or white onion, finely chopped
2 T. red wine vinegar
2 T. freshly squeezed lemon juice
1 t. Dijon mustard
1 t. honey
1/2 c. grape seed oil or other mild vegetable oil
2 avocados, cut into 3/4 inch pieces
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat oven to 350 degrees.
In a small baking dish, rub beets with olive oil; add water; season with salt and white pepper. Cover tightly with aluminum foil; roast 2 - 2 1/2 hours, or until tender when pierced with a knife. Let cool; peel beets; cut into 3/4-inch pieces. Transfer to a large bowl.
Meanwhile, in a blender, combine chopped onion with vinegar, lemon juice, mustard and honey; season with salt and white pepper; blend until smooth. With the machine running, add grape seed oil and 2 T. olive oil in a steady stream.
Add avocado to the roasted beets; pour onion dressing on top; toss gently to combine; season with salt and pepper.
Serve.
6 servings.
*If wanting to make in advance, the roasted beets and dressing can be refrigerated overnight.