Roasted-Beet-and-Avocado Salad Recipe

Name: Roasted-Beet-and-Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium beets (about 1/2 pound each), scrubbed; 2 tablespoons extra-virgin olive oil, plus more for rubbing; 1/2 cup water; Salt and freshly ground white pepper; 1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion; 2 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/2 cup grapeseed oil or other mild vegetable oil; 2 Hass avocados, cut into 3/4-inch pieces

Servings: persons

4 medium beets (about 1/2 pound each), scrubbed
2 tablespoons extra-virgin olive oil, plus more for rubbing
1/2 cup water
Salt and freshly ground white pepper
1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup grapeseed oil or other mild vegetable oil
2 Hass avocados, cut into 3/4-inch pieces

1
Preheat the oven to 350.
2
In a small baking dish, rub the beets with olive oil.
3
Add the water and season with salt and white pepper.
4
Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife.
5
Let cool, then peel the beets and cut them into 3/4-inch pieces.
6
Transfer to a large bowl.
7
Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey.
8
Season with salt and white pepper and blend until smooth.
9
With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.
10
Add the avocado to the roasted beets.
11
Pour the onion dressing on top and toss gently to combine.
12
Season the salad with salt and pepper and serve.

350

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 11 ingredients. The key ingredients include: 4 medium beets (about 1/2 pound each), scrubbed, 2 tablespoons extra-virgin olive oil, plus more for rubbing, 1/2 cup water, Salt and freshly ground white pepper, and more.

Yes, Roasted-Beet-and-Avocado Salad falls under the Salads 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-Avocado Salad

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