A vibrant, nutritious dish that combines the earthy sweetness of roasted beets with the refreshing zest of oranges and the creamy richness of avocados.
Ingredients
Scale:
2 medium-sized beets, scr믭 and trimmed
2 large oranges, peeled and segmented
1 ripe avocado, diced
4 cups mixed greens (arugula, spinach, or your choice), washed and dried
1/4 cup feta cheese, crumbled (optional)
1/4 cup walnuts or pecans, roughly chopped, toasted if possible
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C). Wrap the cleaned beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork or knife easily pierces through the center. Allow the beets to cool slightly before peeling off the skins.
In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey/maple syrup, salt, and pepper. Whisk until well blended and set aside.
In a large bowl, add the mixed greens. Slice the cooled beets into wedges or cubes and add them to the greens along with the orange segments and diced avocado.
Sprinkle the crumbled feta cheese and chopped nuts over the salad. Drizzle with the prepared dressing and adjust to your taste.
Gently toss the salad until all ingredients are evenly coated with the dressing. Serve immediately.
