Roasted Beet and Hass Avocado Salad with Orange Dressing
special teams
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
Serves:
4
Orange Dressing
- 1/4 cup fresh orange juice
- 2 tsp. white balsamic vinegar
- 1/2 tsp. orange zest
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Salad
- 2 medium red beets
- 1/4 cup seasoned rice vinegar
- 1 ripe, Fresh Hass Avocado, seeded, peeled and cut into quarters
- 1 bag mixed salad greens
- Orange zest, for garnish
Instructions
- To prepare dressing, in small bowl, combine orange juice, vinegar, orange zest, salt and pepper. Whisk to blend. Set aside.
- Wash beets and trim off stems.
- Place beets in a small pan and add two tablespoons of water.
- Cover pan with foil and roast in a 350 degrees F oven for 50 minutes.
- Check beets' doneness by piercing with fork. Fork should go in easily with a little resistance.
- Remove from oven. Cool.
- Peel beets and cut into 1/4-inch chunks; set aside.
- Dip avocado in rice vinegar.
- Divide greens among serving plates. Top each serving with an avocado quarter and spoon 1/4 of the chopped beets over each avocado. Drizzle dressing over all. Garnish with orange zest.
Serving Suggestions
Tip: To make orange zest, use fine grater and grate off only orange color of skin. There also are zest tools that you scrape on orange skin to make zest.
Nutrition Info:
Per serving: 120 calories; 6 grams fat (1.5 grams sat fat); 0 mg cholesterol; 310 mg sodium; 15 grams carbohydrate; 6 grams fiber; 8 grams sugar; 2 grams protein
Footer note:
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
