November 21st, 2024
Recipes
Roasted Beet and Avocado Salad
Valentina P
- Difficulty
•
- Time 45"
Oven-roasted beets tossed with caramelized onions, avocado, crunchy seeds, and fresh cilantro with a balsamic vinaigrette. This delicious and healthy side salad is especially good for post-workout muscle recovery.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 3 large beets, stalks removed
- 1 onion, thinly sliced
- 1/2 cup pumpkin seeds
- 1/2 cup fresh cilantro, chopped
- 1 large avocado
- 1 tablespoon olive oil For the Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- salt and black pepper, to taste
Instructions
- Step 1: Preheat oven to 420 degrees Fahrenheit. Wash and peel the beets, cutting any very large beets in half or quarters. Wrap aluminum foil around each beet, ensuring that it is well covered on every side.
- Step 2: Place the foil-wrapped beets on a baking sheet and roast until fork tender, about 30 to 40 minutes depending on their size. Once cooked, carefully open the foil parcels and allow the steam to escape until room temperature. Chop the cooked beets into 1 inch pieces (you should have about 2 cups worth of chopped beets).
- Step 3: Meanwhile, caramelize the onions. Heat the 1 tablespoon(s) of olive oil in a wide frying pan over medium heat. Once hot, add the sliced onion to the pan, along with a generous pinch of salt. Let the onions cook slowly at medium heat. Don’t rush them. Periodically stir the onions until they become soft and brown, about 20 minutes. Add a few splashes of water during the cooking time to avoid burning. When the onions are deeply caramelized, remove them from the heat and set aside.
- Step 5: Whisk together the vinaigrette ingredients. Set aside.
- Serve: Combine all of the salad ingredients, except the avocado, in a bowl. Toss with the vinaigrette and then scatter the avocado chunks on top. Don't worry if the avocado pieces turn pink —they'll still taste just as good. Serve at room temperature or chilled.
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What you should eat next
Roasted Beet and Avocado Salad
PT45M 3 large beets, stalks removed 1 onion, thinly sliced 1/2 cup pumpkin seeds 1/2 cup fresh cilantro, chopped 1 large avocado 1 tablespoon olive oil 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon apple cider vinegar salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings
Ingredients:
