Roasted Beet and Avocado Salad
Makes 2 servings
2 Beets, peeled and thinly sliced
1 teaspoon olive oil
2 cups mixed greens
3-4 tablespoons of creamy balsamic dressing
2 tablespoons chopped almonds, pumpkin seeds, or sunflower seeds (raw or toasted)
- Preheat the oven to 400°
- Put the beets, oil, and salt in a large bowl, and toss the beets with your hands to coat. Lay the in a single layer in a large baking dish, and roast them in the oven 20 – 30 minutes, or until they’re softened and slightly browned around the edges.
- While the beets are roasting, cut the avocado in half and take the pit out. Scoop the flesh out, as intact as possible, and slice it into crescents.
- Once the beets are cooked, lay slices out on two plates and top each beet slice with a similar-size avocado slice. Top with a handful of mixed greens. Drizzle the dressing over everything, and sprinkle on a few chopped almonds.
Roast the beets in large batches and keep them in the refrigerator for various salads and wraps and to use on top of hummus toast. As a shortcut, you could also boil the beets whole, with their skin on, for 10 minutes and then let cool before peeling and slicing; finish cooking by roasting.
Roasted Beet and Avocado Salad Per Serving:
Calories: 167; Total fat: 13g; Carbs: 15g; Fiber: 5g; Protein: 4g