Best 3 Roasted Beet And Avocado Salad Recipes
From the vibrant hues of roasted beets to the creamy richness of avocado, this salad is a symphony of flavors and textures that will tantalize your taste buds. The earthy sweetness of the beets pairs perfectly with the buttery avocado, while the crumbled goat cheese adds a tangy touch. Tossed in a tangy balsamic vinaigrette, this salad is a delightful blend of sweet, savory, and tangy flavors.
In addition to the main recipe, this article also offers a variety of other beet and avocado salad recipes to suit your preferences. If you're looking for a lighter option, try the Avocado and Beet Salad with Citrus Dressing, which features a refreshing citrus vinaigrette. Or, for a more substantial meal, try the Beet and Avocado Salad with Quinoa, which packs a protein punch with the addition of quinoa. And if you're craving a warm and comforting salad, the Roasted Beet and Avocado Salad with Warm Goat Cheese Dressing is sure to hit the spot.
ROASTED GOLDEN-BEET, AVOCADO, AND WATERCRESS SALAD
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.
ROASTED BEET, AVOCADO AND PISTACHIO SALAD
This salad is the perfect and healthy combination of tangy beets and creamy avocado. Add in the sweet cherries and crunchy pistachios and you will have the perfect salad for an elegant dinner party or a family supper.
Provided by LisaMB
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut stems off beets and place whole on a baking sheet. Roast until fork tender, about 45 minutes. Allow to cool; peel and dice beets into large bite-sized pieces. Toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a bowl; season with salt and black pepper.
- Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt.
- To serve, divide salad greens between serving plates. Top each serving with 1/4 of the beets and avocado. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 26.3 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 4.3 g, Sodium 287.1 mg, Sugar 19.4 g
ROASTED BEET AND AVOCADO SALAD
Steps:
- 1.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. 2.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. 3. Next make your goat cheese medallions. Slice your goat cheese in discs and and roll in ground pistachios. I ground my pistachios in my mini food processor. You can make these ahead of time and cover them in Saran Wrap and put them in the refrigerator 4. Slice your beets (I usually put 3 on the plate) And then 3 small slices of avocado. (I don't slice the avocado until the last minute because it will turn brown) Add one medallion of goat cheese Then drizzle the dressing. (blend up the dressing one more time right before serving) I usually put extra dressing on the table if ppl want more.rve. Make Ahead The roasted beets and dressing can be refrigerated overnight.
Tips:
- For the best flavor, choose ripe, firm beets. Avoid beets that are soft or have wrinkles.
- To easily remove the beet skins, roast the beets until tender, then let them cool slightly before peeling.
- If you don't have time to roast the beets, you can also boil them. However, roasting brings out the natural sweetness of the beets.
- Use a variety of greens in your salad, such as arugula, spinach, or kale. This will add different textures and flavors to the dish.
- Top the salad with a simple vinaigrette dressing. A vinaigrette is a mixture of olive oil, vinegar, and salt and pepper. You can also add other herbs or spices to taste.
- Serve the salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Roasted beet and avocado salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Try experimenting with different greens, dressings, and toppings to create a salad that you will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
