Roasted Beet And Avocado Salad Recipes

BEET, AVOCADO AND GOAT CHEESE SALAD

Beet, Avocado and Goat Cheese Salad image

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

Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, minced
1 tablespoon honey
1/3 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
6 medium beets, roasted and quartered
6 cups arugula (baby spinach or salad greens work well too)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup dried cherries or 1/4 cup dried blueberries
1/2 avocado, large, peeled, pitted and sliced thinly
3 ounces goat cheese, fresh, soft, and crumbled

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, BEET, AND ORANGE SALAD

Avocado, Beet, and Orange Salad image

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

Ingredients

1 small bunch beets (1 lb), trimmed
2 slices rustic bread, torn into 1-inch pieces (2 cups)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons balsamic vinegar
2 tablespoons orange juice
2 avocados, sliced
2 navel oranges, peel and pith removed, segmented
2 cups spinach
1 tablespoon toasted salted sunflower seeds

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

AVOCADO AND BEET SALAD

Avocado and Beet Salad image

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

Ingredients

1/4 cup KRAFT Italian Vinaigrette Dressing
1/4 cup orange juice
8 beets, roasted, peeled and cut into wedges
4 avocados, peeled, pitted and sliced
1 red onion, thinly sliced
1/4 cup chopped fresh parsley
1 Tbsp. grated orange zest

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

ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD

Roasted Golden-Beet, Avocado, and Watercress Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 50m

Number Of Ingredients 9

Ingredients

1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
2 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
2 radishes, trimmed and thinly sliced
1 avocado, sliced
1 tablespoon snipped chives
1 teaspoon red-wine vinegar
1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)

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.

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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.
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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.
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