Apple, Beet and Avocado Salad

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

1
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.
Ingredients you will need
BeetBeet
WaterWater
Equipment you will use
Baking PanBaking Pan
OvenOven
2
Remove from oven and set aside to cool.
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OvenOven
3
Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
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Apple CiderApple Cider
Celery SeedCelery Seed
MustardMustard
VinegarVinegar
PepperPepper
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
4
Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
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VinaigretteVinaigrette
BeetBeet
5
Divide the greens among four salad plates.
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GreensGreens
6
Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens.
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AvocadoAvocado
GreensGreens
AppleApple
BeetBeet
OnionOnion
7
Drizzle with reserved dressing.
8
Sprinkle on the nuts, and serve at once.
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NutsNuts
DifficultyExpert
Ready In1 h, 25 m.
Servings4
Health Score12
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