Ingredients:
3 medium beets, trimmed and washed
1 teaspoon extra virgin olive oil
Pinch of sea salt
1/3 cup chopped nuts, toasted (any nut will do)
1 Haas avocado, thinly sliced
Squeeze of fresh lemon or lime juice
6 to 8 cups mixed salad greens, rinsed
5 ounces organic goat cheese, crumbled (optional)
Dressing:
2 cups organic fresh squeezed orange juice
1 tablespoon diced challot
1/4 cup extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon maple syrup (optional)
Directions:
- Preheat oven to 425 degrees.
- Drizzle beets with olive oil and salt, wrap in parchment paper, then in foil and roast for 30 minutes to an hour (depending on size) until tender and fragrant. Remove from oven, cool, and peel. Cut into small cubes, thin slices, or julienne.
- While beets are roasting, make the dressing: bring orange juice and shallots to a boil over high heat in a sauté pan. Decrease heat to medium and simmer until liquid has reduced by half (about 20 minutes). Remove from heat and cool to room temperature.
- Slowly whisk oil, lemon juice, and sea salt into the orange juice. Taste the dressing and add lemon juice, salt or maple syrup to taste.
- Assemble the salad: toss the avocado slices with the lemon juice to prevent them from browning. In a large bowl, combine greens, avocado, and beets. Coat lightly with dressing. Arrange the salad on a plate and top with the goat cheese and toasted nuts.
Yield: Serves 6 to 8
Source:
Adapted from One Bite at a Time by Rebecca Katz
