Looking for a colorful salad that is delicious and good for you? Here it is! I am not a fan of beets, but I find them to be so beautiful that I do include them in some dishes - plus Jason loves those colorful roots, and I don't want to deprive him of one of his favorite veggies. This salad would be great for a holiday party due to all the vibrant colors, or just to eat at home with friends. The golden beets absorb the pink color of the red beets, creating a sunset appearance that is just lovely.
Roasted Beet, Avocado and Arugula Salad
4 - 6 red and golden beets
1/4 cup water
1/3 cup orange juice
3 TBS extra virgin olive oil
2 1/4 TBS white wine vinegar
1/8 tsp freshly ground pepper
1/8 tsp salt
1 large avocado
5 - 6 cups arugula
2 - 3 navel oranges, peeled and sectioned
1/4 red onion, thinly sliced
1. Preheat oven to 375 degrees
2. Remove stems from beets. Scrub beets with brush, then cut in half. Place beets in baking dish, then add water. Cover with foil and back 1 hour until tender. Cool, remove skins. Cut beets into 1/2 inch slices.
3. Combine orange juice, olive oil, vinegar, salt and pepper. Toss half of juice mixture with beets.
4. Peel and cut avocado into slices.
5. Add oranges, avocado and beets to arugula in a large bowl.
6. Drizzle remaining dressing onto salad and serve immediately.
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