Best 3 Roasted Beet And Avocado Salad Recipes
Roasted beet and avocado salad is a vibrant and flavorful dish that is perfect for any occasion. The combination of roasted beets, creamy avocado, and tangy dressing creates a delicious and satisfying salad that is both healthy and satisfying. This salad is packed with nutrients, making it a great way to get your daily dose of vitamins and minerals. Plus, it's easy to make and can be tailored to your own taste preferences, making it a great option for busy weeknights or special gatherings.
Let's cook with our recipes!
ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD
Steps:
- Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.
- Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.
ROASTED BEET, AVOCADO AND PISTACHIO SALAD
This salad is the perfect and healthy combination of tangy beets and creamy avocado. Add in the sweet cherries and crunchy pistachios and you will have the perfect salad for an elegant dinner party or a family supper.
Provided by LisaMB
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 26.3 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 4.3 g, Sodium 287.1 mg, Sugar 19.4 g
ROASTED BEET AND AVOCADO SALAD
Steps:
- 1.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. 2.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. 3. Next make your goat cheese medallions. Slice your goat cheese in discs and and roll in ground pistachios. I ground my pistachios in my mini food processor. You can make these ahead of time and cover them in Saran Wrap and put them in the refrigerator 4. Slice your beets (I usually put 3 on the plate) And then 3 small slices of avocado. (I don't slice the avocado until the last minute because it will turn brown) Add one medallion of goat cheese Then drizzle the dressing. (blend up the dressing one more time right before serving) I usually put extra dressing on the table if ppl want more.rve. Make Ahead The roasted beets and dressing can be refrigerated overnight.
Tips:
- Choose the right beets: Look for beets that are small to medium in size, as they will have a more tender texture. You can use golden beets or Chioggia beets for a variety of colors.
- Roast the beets properly: To ensure that the beets are cooked evenly, toss them in olive oil, salt, and pepper before roasting. Roast them at a high temperature (425°F) for about an hour, or until they are tender when pierced with a fork.
- Use fresh avocado: For the best flavor and texture, use ripe avocado that is free of blemishes. Peel and slice the avocado just before serving to prevent it from browning.
- Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, lemon juice, Dijon mustard, honey, and fresh herbs to create a tangy and flavorful dressing.
- Add some crunch: To add some crunch to the salad, you can add toasted walnuts, almonds, or pumpkin seeds. You can also add some crumbled goat cheese or feta cheese for a creamy and tangy flavor.
Conclusion:
Roasted beet and avocado salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with nutrients, including vitamins A, C, and K, and fiber. The beets and avocado provide a good source of antioxidants, which can help protect your cells from damage. This salad is also a good source of healthy fats, which can help you feel full and satisfied. With its vibrant colors and delicious flavors, roasted beet and avocado salad is a surefire crowd-pleaser.
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