AVOCADO AND BEET SALAD
Try something new with this Avocado and Beet Salad. Roasted beets and creamy avocados create a beautiful harmony of flavors in this Avocado and Beet Salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix dressing and orange juice in large bowl. Add beets; toss to coat. Set aside.
- Arrange avocados on serving platter; top with onions and beet mixture.
- Sprinkle with parsley and orange zest.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 2 g
BEET, AVOCADO AND ENDIVE SALAD
Steps:
- Put on a pair of rubber gloves and slice the beets into thin rounds on a mandoline. Stack the rounds and then slice them into thin strips (aka julienne). Place the julienned beets on a paper-towel-lined plate. Set aside.
- In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste. Set aside.
- Remove 8 leaves from each endive, and reserve. Slice the remaining endives 1/2 inch thick. Combine the sliced endives, radishes and avocado in a large bowl.
- Season with salt and pepper. Add half of the dressing and toss to coat.
- In a second bowl, add the julienned beets and pour over the remaining dressing. Toss to coat.
- Set up 4 salad plates. Arrange 4 of the reserved endive leaves on each plate, with the stem ends pointed toward the center. Top each leaf with some of the avocado-endive mixture and then with some of the beets. Serve immediately.
AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE
Provided by Marian Burros
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
- Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
- Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in 3/4 cup olive oil, and stir in chervil and zest. Adjust seasonings.
- Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 620 milligrams, Sugar 11 grams
AVOCADO, BEET, AND ORANGE SALAD
This hearty fall salad is full of flavor and studded with crispy homemade croutons.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
- Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
- Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.
Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 4 g, Protein 3 g, Sodium 174 g
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ROASTED BEET SALAD WITH AVOCADO - LITTLE BROKEN
From littlebroken.com
Cuisine AmericanTotal Time 1 hrCategory SaladCalories 311 per serving
- Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for easy clean up.
- Wrap each beet loosely in aluminum foil with a small drizzle of olive oil. If using small beets, you can group several together, otherwise, wrap each individually. Place on the sheet pan and roast 45-55 minutes or until knife tender.
- Cool beets enough to handle. Use your hands or small paring knife to peel the skin, then thinly slice into circles or half circles.
- Assemble the salad by adding the greens into a large serving bowl. Layer the roasted beets, avocado, and orange slices over the greens. Top with goat cheese and pumpkin seeds. Lightly spoon some of the dressing over the salad and serve with remaining dressing on the side.
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- 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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