Roasted Beet, Avocado And Cucumber Salad With Yogurt And Herbs Recipe

Name: Roasted Beet, Avocado And Cucumber Salad With Yogurt And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; 1 pound small mixed beets, trimmed and scrubbed; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Sea salt and freshly ground black pepper; 1 large English cucumber, peeled and thinly sliced; 1 large shallot, thinly sliced; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons finely chopped chives; 1 avocado; 1/2 cup plain Greek yogurt; 1/4 cup flat-leaf parsley leaves; 1 tablespoon tarragon leaves

Servings: persons

INGREDIENTS
1 pound small mixed beets, trimmed and scrubbed
1/4 cup plus 1 tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper
1 large English cucumber, peeled and thinly sliced
1 large shallot, thinly sliced
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped chives
1 avocado
1/2 cup plain Greek yogurt
1/4 cup flat-leaf parsley leaves
1 tablespoon tarragon leaves

1
1. Make the salad: Preheat the oven to 350 . In a medium bowl, toss the beets with 1 tablespoon of the olive oil and season with salt and pepper. Wrap the beets in foil and roast for 45 minutes or until tender when pierced with the tip of a knife.
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2. Unwrap the beets and let them cool to room temperature. Using your fingers or a paper towel, remove the skin from the beets. Thinly slice the beets and transfer them to a large bowl. Add the cucumber and shallot to the bowl and set aside.
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3. In a small bowl or glass measuring cup, combine the remaining 1/4 cup olive oil with the lemon juice. Whisk in the chives and season to taste with salt and pepper. Toss the beets and cucumbers with the dressing and let sit at room temperature for 20 minutes to marinate.
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4. Divide the marinated beets and cucumbers among six plates. Slice the avocado in half and remove the pit and skin. Thinly slice the avocado and divide it among the plates.
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5. Spoon a dollop of yogurt on top of each salad, then garnish with the parsley and tarragon. Season to taste with salt before serving.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: INGREDIENTS, 1 pound small mixed beets, trimmed and scrubbed, 1/4 cup plus 1 tablespoon extra-virgin olive oil, Sea salt and freshly ground black pepper, and more.

Yes, Roasted Beet, Avocado And Cucumber Salad With Yogurt And Herbs 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, Avocado And Cucumber Salad With Yogurt And Herbs

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