Beet Orange Salad with Avocado
Ingredients
The beets
The dressing
-
½
cup
fresh-squeezed orange juice
-
¼
cup
white wine vinegar
-
1
unit
shallot or red onion, minced
-
⅔
cup
extra virgin olive oil
-
to taste
salt
-
to taste
pepper
The salad
-
½
unit
red onion, sliced
-
2
units
navel oranges, peeled and sliced
-
1
unit
avocado, peeled, pitted, and sliced
-
¼
cup
walnuts, chopped
-
to taste
fresh chives for garnish (optional)
Instructions
- Preheat the oven to 400 degrees.
- Trim and wash the beets, then place them in a large baking pan and cover with foil.
- Roast the beets for 45 to 60 minutes until tender, then allow to cool, peel, and slice.
- While the beets are cooking, prepare the dressing by blending the orange juice, white wine vinegar, and shallot.
- With the blender running, add the olive oil until emulsified. Season with salt and pepper, and add sweetener if needed.
- In a shallow dish, combine the cooked beets and red onion with ¼ cup of the dressing.
- Arrange the beets and onion on a serving platter or individual plates.
- Top with the sliced oranges and avocado, drizzle with the remaining dressing, and sprinkle with walnuts and chives if desired.
Nutrition Facts (estimated)
Servings
6
Calories
362
Total fat
32g
Total carbohydrates
18g
Total protein
3g
Sodium
48mg
Cholesterol
0mg
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