Roasted-Beet And Avacodo Salad With Citrus Vinaigrette Recipe

Name: Roasted-Beet And Avacodo Salad With Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large beets; 2 tablespoons balsamic vinegar; 2 teaspoons plus 7 tablespoons olive oil; 6 tablespoons fresh orange juice; 3 tablespoons fresh lime juice; 1 shallot, chopped; 3/4 teaspoon grated orange peel; 13 ounces mixed greens; 8 ounces queso fresco, cumbled; 4 ripe avocados, halved, pitted, peeled sliced

Servings: persons

4 large beets
2 tablespoons balsamic vinegar
2 teaspoons plus 7 tablespoons olive oil
6 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1 shallot, chopped
3/4 teaspoon grated orange peel
13 ounces mixed greens
8 ounces queso fresco, cumbled
4 ripe avocados, halved, pitted, peeled sliced

1
["Preheat oven to 400 F. Line rimmed baking sheet with foil. Using vegetable peeler, peel beets. Cut into 1/2"" thick wedges. Place beets on foil in single layer. Sprinkle with vinegar, 2 teaspoons oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until juices form, about 20 minutes. Uncover and bake until juices evaporate and beets are tender, tossing occasionally, about 40 minutes. Cool. (Can be made one day ahead. Cover, chill.)", "", "Whisk orange juice, lime juice, shallot and orange peel in medium bowl. Gradually whisk in 7 tablespoons oil. Season dressing with salt and pepper.", "", "Place greens and cheese in bowl. Toss with 1/2 cup dressing. Mound greens on platter. Surround with beets and avocados. Drizzle remaining dressing over beets and avocados. Sprinkle with salt and pepper."]

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large beets, 2 tablespoons balsamic vinegar, 2 teaspoons plus 7 tablespoons olive oil, 6 tablespoons fresh orange juice, and more.

Yes, Roasted-Beet And Avacodo Salad With Citrus Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted-Beet And Avacodo Salad With Citrus Vinaigrette

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