MY FAVORITE BEET SALAD
Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.
Provided by monkeydoo3
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
- Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
- Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
- Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g
BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
Here's what you need: brussels sprouts, avocado, green onions, fresh spinach, bacon, parmesan cheese, dried cranberries, sliced almonds, lemon juice, dijon mustard, dried oregano, pepper, salt, olive oil
Provided by Pierce Abernathy
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
- To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
- Add the mustard, oregano, pepper, and salt. Whisk to combine.
- Slowly add the olive oil while continuing to whisk until evenly blended.
- Slice the avocado and remove the pit, then dice.
- Trim the ends of the scallions, then dice.
- In a large bowl, combine the Brussels sprouts and spinach.
- Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
- Pour the dressing evenly over the salad.
- Toss thoroughly until well mixed.
- Enjoy!
Nutrition Facts : Calories 324 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams
BEETS, AVOCADO, AND BROCCOLI SPROUTS SALAD
Categories Salad Vegetable Appetizer Bake Quick & Easy High Fiber
Yield 4 cups
Number Of Ingredients 9
Steps:
- preheat oven at 450, and set it for 40 min. cut leaves off the beets and wrap each beet head in a piece of foil. place them in the stove and bake for 40 min. do not overcook beets, they taste better when just about to be tender. remove from foil, let cool for 30 min, or put in a refrigerator for 10 min, remove skin, cut in half and slice into 1/4" slices. DO AHEAD: you can prepare the beets 1-2 days before and keep them uncut and wrapped in the refrigerator. while the beets are baking. half avocado, remove the pit, and make lengthwise and crosswise incisions with a knife, so it makes 0.75" cubes. scoop the cut avocado out of its skin with a large spoon. chop parsley. if you purchased broccoli sprouts in a box, simply slice 1/2 cup amount of sprouts about 1.25" tall, leaving the seed pad in the box. for dressing. chop 1 clove of garlic into tiny pieces and mash it together with sea salt. add olive oil and balsamic vinegar, stir well, let sit so all flavors integrate a little better, 10 min. optional: toast sliced almonds or pieces of walnut, 3 min, not to burn, just enough to bring out the flavor. in a large bowl place cut avocado and beets, parsley, broccoli sprouts. tilting the bowl pour the dressing so it runs on the inside of the bowl walls. toss everything, sprinkle with nuts.
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
BEET, AVOCADO AND GOAT CHEESE SALAD
My new favorite salad. For those of you who are afraid of beets (like I was until just recently!) this is the salad for you to experiment with.... The earthiness of the beets is balanced soooo nicely by the goat cheese, balsamic and honey. Throw in the avocado and dried fruit and what you have is ridiculous deliciousness!!!! So, so, so darn good. *Original recipe adapted from a recipe found on recipegirl. AND....**Cooking time includes time to roast and cool beets.
Provided by hollyfrolly
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
- Roast beets in 350 degree oven for approximately 1 hour.
- While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
- Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.
- Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
- Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
- Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
- Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
- Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.
- Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!
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
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