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Beet salad recipe

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Ingredients

Adjust Servings:
For Avocado Sauce
1 Avocado
1 Lime Juice
1 clove Garlic , minced
Salt , to taste
For Salad
1 pound red, golden Beetroot
4 tablespoons Olive Oil
Salt
Black Pepper , to taste
1 Serrano Chile , thinly sliced
1 Orange , segmented
1 handful Arugula

Beet salad recipe

  • Serves 4
  • Medium

Ingredients

  • For Avocado Sauce

  • For Salad

Directions

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Steps

1
Done

For Avocado Sauce

Blend all ingredients in food processor until smooth, about 1 minute.

2
Done

For Salad

Toss beets in a small mixing bowl with half the olive oil, salt, and pepper. Spread beets onto ovensafe pan; roast in the oven at 350°F until tender, about 40 minutes. Peel with a dry towel and cut into quarters. Refrigerate until cool. Once cooled, toss beets with remaining olive oil, and more salt, and pepper. Remove beets from mixing bowl and set aside in separate bowl. Using the same bowl with residual dressing, mix serrano chili, orange segments, and a handful of arugula.

3
Done

To Complete

Spoon Avocado Sauce onto plate. Place beets on top of sauce. Top beets with arugula-orange-chili mixture.

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Sourdough pizza dough recipe
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Lemon saffron aranchini recipe
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Sourdough pizza dough recipe
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Lemon saffron aranchini recipe

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