Avocado and Roasted Beet Salad “Health kick” – Alina Reyzelman

Avocado and Roasted Beet Salad “Health kick”

Ingredients:

  • 4 beets of medium size
  • 2 avocados, peeled, pitted and cubed
  • 1 package of salad mixed greens
  • 2 tbsp. olive oil + some for sprinkling on the beets
  • ½ cup water
  • 1 chopped sweet onion
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. freshly squeezed lemon juice
  • Dash Dijon mustard
  • 1 tsp. maple syrup
  • ½ cup canola oil
  • 1/4 cup roasted walnuts, slivered
  • Crumbled feta to taste
  • Salt & Pepper to taste

Preparation:

  1. Sprinkle the beets with olive oil. Put the beets in a baking dish, add water. Season the beets.
  2. Put the beets into the preheated oven at 350°F (175°C). Cover the beets tightly with special paper or foil.
  3. The cooking time is about 70-80 minutes or more if needed until tender. Use knife to check the readiness.
  4. Peel roasted beets, cut them into cubes. Put the beets to a bowl and put it aside.
  5. To make a dressing: place the following ingredients to the blender: onion, freshly squeezed lemon juice, vinegar, maple syrup, and mustard. Season the mixture with salt and pepper.
  6. Blend all this until smooth. When the food processor is running, add olive oil and canola oil to the ingredients.
  7. Combine salad greens, beets and pieces of avocado. Add onion dressing to the dish and mix it carefully.
  8. Toss feta and walnuts before serving.