Beet And Avocado Salad Recipes
APPLE, BEET AND AVOCADO SALAD
Winter produce at its best and in holiday colors too. You can also toss the salad instead of arranging it if you prefer.
Provided by Barrett
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.
- Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
- Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
- Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 25.5 g, Fat 41.1 g, Fiber 6.4 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 372.8 mg, Sugar 15.6 g
TOMATO, AVOCADO AND GOLDEN BEET SALAD
POINTS® Value: 4 Servings: 4 Preparation Time: 20 min Cooking Time: 30 min Level of Difficulty: Easy Works with Simply Filling Purchase golden beets at your local health food store or produce market; they're sweet as can be and won't stain your hands red.
Provided by SVSOUZA
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- * Place a medium saucepan filled with water over high heat; bring to a boil. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
- * Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
- * Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.
Nutrition Facts : Calories 187, Fat 12.3, SaturatedFat 1.8, Sodium 222.1, Carbohydrate 19.2, Fiber 7.5, Sugar 10.1, Protein 3.7
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
More about "beet and avocado salad recipes"
ROASTED BEET SALAD WITH AVOCADO (EASY STEP BY STEP ...
From littlebroken.com
Estimated Reading Time 3 mins
- 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.
- Assemble the salad by adding the greens into a large serving bowl. Layer the roasted beets, avocado, and orange slices over the greens. Top with goat cheese and pumpkin seeds. Lightly spoon some of the dressing over the salad and serve with remaining dressing on the side.
BEET SALAD WITH AVOCADO AND FETA - DINNER AT THE ZOO
From dinneratthezoo.com
- Place 2-3 beets of the same color on a large sheet of foil. Wrap the beets tightly in foil. Repeat with any remaining beets. Be sure to separate the red beets from the yellow beets.
AVOCADO BEET SALAD - AVOCADOS FROM MEXICO
From avocadosfrommexico.com
- Wash the beets and peel, in medium saucepan put to boil in water with salt for 10 minutes. When they are already tender cut into cubes. Then wash the lettuce leaves and drain. Cut the avocado into small cubes. In a large bowl mix the beets, avocado, chives, vinegar, pepper and olive oil.
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From cookieandkate.com
4.9/5 Estimated Reading Time 5 mins
- To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
- To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
- To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
- To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.
ROASTED BEET SALAD WITH ORANGE AND AVOCADO - A …
From abeautifulplate.com
Estimated Reading Time 6 mins
- Prepare and Roast Beets: Preheat the oven to 400°F (200°C). Trim any beet greens (set aside), leaving roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub gently with fingertips to clean, without piercing or removing the skin.
- Place beets, gently scrubbed, in a small roasted pan or straight-sided ovenproof skillet. Fill with cold water – so that beets are halfway submerged. Add two tablespoons of the extra virgin olive oil and season with salt and pepper. Cover dish with foil, securing around the edges to prevent steam from escaping during the cooking process.
- Bake for 45 minutes to 1 hour (this will depend on the size of beets. Carefully fold back the foil (be careful of steam) and check doneness by piercing the center of the beets with a paring knife—if the knife meets no resistance, the beets are finished cooking. If the knife meets resistance, allow the beets to continue cooking for an additional 10 to 15 minutes.
- Remove from oven, transfer the beets to a large bowl, and allow to cool until the beets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with your hands (or an old kitchen linen, which you do not mind staining). The root and tail should be easily removed.
BEET, AVOCADO AND CHICKPEA SALAD - LAKE SHORE LADY
From lakeshorelady.com
Estimated Reading Time 2 mins
- You could cook the beets yourself, but most grocery stores now sell cooked beets in a convenient little vacuum sealed bag. All you have to do is open the bag and chop the beets into bite sized pieces.
- Get a ripe avocado, spoon out each side and the cut into similar size pieces. Add to a bowl with the beets.
- In a small bowl, combine oil, lemon juice, apple cider vinegar, garlic, sea salt and pepper. Pour over the salad.
ROASTED BEET AND AVOCADO SALAD - WALKTOEAT
From walktoeat.com
Estimated Reading Time 6 mins
- If your beets have greens, cut them off at about an inch above the bulb. Cut the beet greens again where the green leaves end. Reserve the bottom stems for another use. Chop the top part of the stems into about 1” pieces and set aside.
- Cut any large beets in half so that all beets are about the same size. Place beets in a baking dish large enough to hold all the beets. Season with salt. Pour 1/4 cup water in to dish. Cover tightly with foil and place in preheated over. Roast 45-65 minutes until you can easily slide a fork in to the beets.
- If you’re using beet greens, while the beets are roasting, add 1 Tbsp. olive oil to a medium pan. Heat over medium heat. Add the chopped beet greens and saute until wilted, about 5 minutes. Add to a large bowl.
BEETROOT, AVOCADO & EDAMAME SALAD - IRENA MACRI
From irenamacri.com
5/5 Estimated Reading Time 5 mins
- Cook edamame beans in slightly salted boiling water for 3-5 minutes, strain and rinse under cold water.
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- Prepare other ingredients and assemble the salad. Add the leafy greens such as spinach to a large bowl or a plate and top with herbs and cooked edamame beans. Divide sliced avocado between bowls and drizzle with lemon juice and a little sea salt.
MUSHROOM, BEETS SPINACH AND AVOCADO SALAD - ZESTY …
From zestysouthindiankitchen.com
Estimated Reading Time 7 mins
- On large rimmed baking sheet button mushroom add butter oil mix and sprinkle with 1/2 teaspoon salt and ¼ tsp pepper; roast at 400°F 15 minutes or until tender.
- In the same pan warp and beets with parchment paper and roast at 400°F for first 15 minutes and then increase the temperature to 425°F and roast for about 50 minutes.
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ROASTED-BEET-AND-AVOCADO SALAD RECIPE - FRANK …
From foodandwine.com
5/5 (3.6K)Total Time 3 hrs 30 minsServings 6
- 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.
- 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.
- Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.
BEET, GOAT CHEESE, AND AVOCADO SALAD RECIPE | …
From myrecipes.com
- Trim beet stems to 1 inch; gently wash, and place in a 3 1/2-qt. saucepan with water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 to 30 minutes or until tender. Remove beets from heat; drain, rinse, and cool completely (about 25 to 30 minutes). Peel and cut beets into eighths.
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- Wrap beets individually in microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender, turning once after 3 minutes. When cool enough to handle, peel and slice into 1/2-inch-thick wedges.
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CITRUS, BEET AND AVOCADO SALAD RECIPE - SALT PEPPER …
From saltpepperskillet.com
- In a medium bowl; whisk together the lemon juice, lime juice, zest, chopped shallot, honey, dijon and a little salt & pepper. Let this sit while you prepare the rest of the salad ingredients.
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From loveandlemons.com
- Roast the beets. Note: I like to do this step up to a few days in advance so that the beets can chill before layering into the salad. Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Chill until ready to use, then slice into halves or quarters.
- Roast the carrots. Raise the oven temperature to 450°F and line a baking sheet with parchment paper. Roast the carrots for 15 to 20 minutes, or until tender. Remove from the oven and slice them in half.
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