Roasted Beet, Orange, and Avocado Salad

• doses: 2
• tempo total: Total Time: 45 minutes t

Ingredientes

2 medium beets

2 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

1 orange, halved, one half zested and juiced, one half peeled and cut into segments

1/2 tsp salt

1/4 tsp pepper

1 avocado, split lengthwise, pitted, peeled, and diced

Instruções

Instructions:

1. Preheat the oven to 425°F. Rinse the beets thoroughly and carefully stab all sides with a fork. Place in a medium bowl and add 1 tablespoon of the olive oil, tossing or mixing to thoroughly coat. Wrap the oiled beets in aluminum foil, pinching the top closed to create a seal. Place the beets in the center of a baking sheet and roast for 35 minutes. Check them by carefully opening the foil and sticking a thin knife into the center of a beet: If it goes in easily, the beets are done. If there's resistance, close them back up and put back into the oven for 10 minutes. Repeat until the knife slides into the center of the beet easily. Let cool until cool enough to handle.

2. Remove the skin from the beets — you may want to wear gloves and an apron, as beet juice will stain your skin and clothes. Dice the beets into 1-inch pieces and place in a serving bowl.

3. In a small bowl, combine the remaining tablespoon of olive oil with the vinegar, orange juice, salt, and pepper, and whisk until combined.

4. Add the orange segments and avocado to the beets. Drizzle with the dressing, sprinkle on the orange zest, toss to coat, and serve.

Notas

If you're planning to double this recipe for leftovers, double everything but the avocado. The dressed beets and orange slices will hold up well in the fridge for a day or two, but avocado tends to turn brown and mushy. Your best bet is to add a fresh avocado to your leftovers right before serving.

Pro Tip: Beets If you get whole beets with the stems still on, you'll want to remove them before roasting.

Recipe from Vicky Selkowe