Avocado Beet Salad with Vidalia Onion, Blood Orange and Orange Vinaigrette Ingredients: 3 beets, red and/or golden 2 ripe avocados 1 large blood orange, peeled, sliced into rounds 1 small Vidalia onion, thinly sliced 6 cups mixed baby greens (or any greens) 1/3 cup chopped walnuts, toasted Vinaigrette: 3 tablespoons extra virgin olive oil 2 tablespoons sherry or white balsamic vinegar 1/3 cup orange juice 2 teaspoons finely grated orange rind, divided 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper Preparation: 1. Preheat oven to 400. 2. Remove root and leave one-inch stem on beets; scrub; wrap each one in foil. Place beets on baking pan. Roast for 45 minutes to an hour or until tender. When cool enough to handle, rub off skins and slice into wedges. 3. Prepare vinaigrette by combining olive oil, vinegar, orange juice, 1 teaspoon orange rind, salt and pepper in a small bowl; whisk to combine. 4. Cut avocado in half, remove pit; scoop avocado from skin with large spoon; slice each half into 6 slices. 5. Divide salad greens among 6 plates; top each with beets, oranges, onion, and avocado 6. Drizzle vinaigrette over salad 7. Garnish with remaining orange zest and toasted walnuts Makes six servings Nutritional information per serving: 238 calories; 153 calories from fat; 18 g fat; 2 g saturated fat; 0 mg cholesterol; 252 mg sodium; 19 g; carbohydrates; 6 g fiber; 9 g sugars; 4 g protein. Top Picks
Posted on: Tue, 20 Aug 2013 19:57:10 +0000
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