Apple, Beet and Avocado Salad
Apple, Beet and Avocado Salad is a gluten free, whole 30, and vegan recipe with 4 servings. One portion of this dish contains roughly 5g of protein, 41g of fat, and a total of 469 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a side dish. A mixture of mustard, apple cider, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.
Instructions
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender.
Remove from oven and set aside to cool.
Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
Divide the greens among four salad plates.
Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens.
Drizzle with reserved dressing.
Sprinkle on the nuts, and serve at once.