This vibrant salad combines the earthy sweetness of roasted beets with the creamy richness of avocado, making it a perfect addition to any meal. Packed with nutritious greens, crunchy walnuts, and tangy feta, this salad is as satisfying as it is colorful. Perfect for a light lunch or a side dish at dinner, it brings together a delightful mix of textures and flavors.
Ingredients
• 3 medium beets, peeled and diced
• 1 avocado, diced
• 4 cups mixed greens (spinach, arugula, kale, etc.)
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
Directions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the beets: Place the diced beets on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast in the oven for 20-25 minutes, until the beets are tender and caramelized. Remove from the oven and let cool slightly.
4. Make the dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
5. Assemble the salad: In a large bowl, combine the mixed greens, roasted beets, diced avocado, crumbled feta cheese, and toasted walnuts.
6. Dress the salad: Drizzle the dressing over the salad and toss gently to coat evenly.
7. Serve immediately as a vibrant and nutritious salad.
Nutritional Information
• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Calories: 300 kcal per serving
• Servings: 2
Tips
• Beet Preparation: Wear gloves when handling beets to avoid staining your hands.
• Avocado Selection: Choose a ripe avocado for optimal creaminess.
• Toasting Walnuts: Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, being careful not to burn them.
• Dressing Variations: Add a splash of lemon juice for extra brightness or swap honey for maple syrup for a vegan option.
Benefits
• Nutrient-Dense: Beets are rich in fiber, folate, and vitamin C. Avocados provide healthy fats and potassium.
• Heart-Healthy: Walnuts and olive oil contain healthy fats that support heart health.
• Antioxidant-Rich: Beets and greens are packed with antioxidants, promoting overall health and reducing inflammation.
FAQs
Can I prepare this salad in advance?
Yes, you can roast the beets and make the dressing ahead of time. Store them separately in the refrigerator. Assemble the salad just before serving to keep the greens fresh.
What other greens can I use?
Feel free to use any leafy greens you prefer, such as romaine or mixed spring greens. The combination of spinach, arugula, and kale adds a nice balance of flavors and textures.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from becoming soggy.
Can I add protein to this salad?
Absolutely! Grilled chicken, chickpeas, or quinoa would make great additions to enhance the protein content.
Conclusion
This Colorful Roasted Beet and Avocado Salad is not only visually appealing but also a powerhouse of nutrients. The combination of sweet, savory, and tangy elements makes it a delightful dish for any occasion. Whether you’re looking for a light meal or a nutritious side, this salad will leave you feeling satisfied and refreshed. Enjoy the vibrant flavors and the health benefits in every bite!