Hearty Roasted Beet Salad
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Hearty Roasted Beet Salad might be a recipe you should try. For $5.64 per serving, you get a side dish that serves 2. One portion of this dish contains roughly 17g of protein, 61g of fat, and a total of 735 calories. 125 people have made this recipe and would make it again. This recipe from Culicurious requires avocado, beet greens, dried dill, and cayenne pepper. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. Try Roasted Beet Hummus: Hearty, Healthy Dip, Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula, and Roasted Summer Vegetable Quinoa Salad: Healthy and Hearty for similar recipes.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 large avocado, peeled, pitted and chopped
1 bunch chopped beet greens, thick ribs removed (about 5 ounces or 4 cups)
2 large Chioggia beets (sub red beets, if needed), greens and stems removed
1/8 teaspoon cayenne pepper
1 cup chopped cucumber (peeled and deseeded beforehand)
1 teaspoon Dijon mustard
1/4 teaspoon dried dill
1/2 cup crumbled feta cheese
1/3 cup neutral oil such as safflower, olive or grape seed oil
1/2 cup thinly sliced green onion
1 bunch chopped Kale, thick ribs removed (about 6 ounces or 6 cups)
1/2 teaspoon kosher salt
3 ounces spring salad mix (about 4 cups)
1 bunch chopped Swiss chard, thick ribs removed (about 6 ounces or 5 cups)
2 tablespoons white balsamic vinegar.jpg)
Equipment:
oven
baking paper
baking sheet
knife
canning jar
Cooking instruction summary:
Roasting the Beets:Preheat oven to 350 ºF.Place beets on a baking sheet lined with parchment paper. Bake for one hour and allow to cool before trying to peel. (Move on to prepping the rest of the salad while the beets roast).Once cooled, peel the beets carefully with a paring knife. Slice into 1/4” thick rounds.Lettuce and Greens Salad Mix:While the beets are baking, prepare the greens by washing, chopping and mixing the varieties.You can use any combination of hearty greens that you’d like. Also, you don’t have to make the whole big batch of greens. Make as much as you think you’ll need.Yield on this mix: 1 pound, 4 ounces or about 19 cups of salad mixWhite Balsamic Vinaigrette:Add all ingredients to a squeeze bottle or mason jar. Shake to combine.Set aside until ready to use but be sure to shake again before using to emulsify.Yield: 1/2 cup of dressingAssembling the Salad:Lay down a bed of greens on each plate.Divide the cucumber, avocado, feta, and green onions, and scatter them over both salads.Top each salad with the slices from each of the two beets.Finish the salads with the desired amount of dressing.
Step by step:
1. Roasting the Beets:Preheat oven to 350 ºF.
2. Place beets on a baking sheet lined with parchment paper.
3. Bake for one hour and allow to cool before trying to peel. (Move on to prepping the rest of the salad while the beets roast).Once cooled, peel the beets carefully with a paring knife. Slice into 1/4” thick rounds.
4. Lettuce and Greens Salad
5. Mix:While the beets are baking, prepare the greens by washing, chopping and mixing the varieties.You can use any combination of hearty greens that you’d like. Also, you don’t have to make the whole big batch of greens. Make as much as you think you’ll need.Yield on this mix: 1 pound, 4 ounces or about 19 cups of salad mix
White Balsamic Vinaigrette
1. Add all ingredients to a squeeze bottle or mason jar. Shake to combine.Set aside until ready to use but be sure to shake again before using to emulsify.
Nutrition Information:
covered percent of daily need
