Roasted Beet & Carrot Salad with Avocado
Ingredients
The salad
-
4
pieces
ripe avocados
-
6
small
beets
-
4
small
carrots
-
1
cup
watercress or arugula
-
¼
cup
toasted pepitas
-
microgreens
to garnish
The dressing
-
extra-virgin olive oil
for drizzling
-
salt
-
pepper
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in foil with olive oil, salt, and pepper, and roast for 35 to 60 minutes until tender.
- Once cool, peel the beets and slice them.
- Increase the oven temperature to 450°F, drizzle carrots with olive oil, salt, and pepper, and roast for 15 to 20 minutes.
- Slice the roasted carrots in half.
- Assemble the salad with watercress, roasted beets, and carrots.
- Drizzle with half of the tahini dressing, top with avocado, pepitas, and microgreens.
- Serve with extra dressing on the side and season to taste.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
6g
Sodium
100mg
Cholesterol
0mg
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