Roasted Beet And Avocado Salad With Citrus Vinaigrette Recipes
ROASTED BEET SALAD WITH ORANGE VINAIGRETTE
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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
ROASTED-BEET AND AVOCADO SALAD WITH CITRUS VINAIGRETTE
Categories Salad Cheese Citrus Leafy Green Vegetable Salad Dressing Avocado
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line rimmed baking sheet with foil. Using vegetable peeler, peel beets. Cut into 1/2-inch-thick wedges. Place beets on foil in single layer. Sprinkle with vinegar, 2 teaspoons oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until juices form, about 20 minutes. Uncover and bake until juices evaporate and beets are tender, tossing occasionally, about 40 minutes. Cool. (Can be made 1 day ahead. Cover; chill.) Whisk orange juice, lime juice, shallot, and orange peel in medium bowl. Gradually whisk in 7 tablespoons oil. Season dressing with salt and pepper. Place greens and cheese in bowl. Toss with 1/2 cup dressing. Mound greens on platter. Surround with beets and avocados. Drizzle remaining dressing over beets and avocados. Sprinkle with salt and pepper.
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- Trim and wash the beets. Put them in a baking dish, add a splash of water, and cover tightly. Roast the beets in the oven for about 45 minutes, until they are cooked through.
- When the beets are cooked, allow them to cool uncovered. Peel and cut them into wedges. Put them in a bowl, season generously with salt and pepper, add the red wine vinegar and 1 tablespoon of olive oil, and toss gently.
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