ROASTED BEET, ORANGE, AND AVOCADO SALAD
These three flavors together are a dynamite combination — and super nutritious, too. Beets contain pigments called betalains, which provide antioxidant, anti-inflammatory, and detox benefits. Avocados deliver a host of vitamins and minerals, as well as heart-healthy fats, and oranges are an excellent source of vitamin C and fiber.
Makes two servings
Prep time: 10 minutes
Cook time: 35 to 60 minutes
- 2 medium beets
- 2 tbs. extra-virgin olive oil
- 1 tbs. balsamic vinegar
- 1 orange, halved: one half zested and juiced, one half peeled and cut into segments
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 avocado, split lengthwise, pitted, peeled, and diced
Preheat oven to 425 degrees F.
Rinse beets and stab all sides with a fork. Place in a medium bowl and add 1 tablespoon of the olive oil, tossing to thoroughly coat. Wrap each oiled beet in aluminum foil, pinching the top closed to create a seal. Place beets in the center of a baking sheet and roast for about 35 minutes. When you can pierce a beet with a thin knife all the way to the center without resistance (be careful opening the foil), it’s done. Remove from the oven and allow to rest until cool enough to handle.
With a knife, remove the skin from the beets. (Wear gloves and an apron.) Dice the beets into 1-inch pieces and place in a serving bowl.
In a small bowl, combine the remaining 1 tablespoon of olive oil with the vinegar, orange juice, salt, and pepper, and whisk until combined.
Add the orange segments and avocado to the beets. Drizzle with the dressing, sprinkle on the orange zest, toss to coat, and serve.