Roasted-Beet-and-Avocado Salad

Name: Roasted-Beet-and-Avocado Salad
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams medium beets (about each), scrubbed; 1 teaspoon Dijon mustard; 118 milliliters grapeseed oil or other mild vegetable oil; 2 Hass avocados, cut into 3/4-inch pieces; 1 teaspoon honey; 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil, plus more for rubbing; 1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion; 2 Tbsps red wine vinegar; 6 servings Salt and freshly ground white pepper; 118 milliliters water

You can never have too many side dish recipes, so give Roasted-Beet-and-Avocado Salad a try. This recipe serves 6. One serving contains 388 calories, 4g of protein, and 33g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, cipollini onion, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a small baking dish, rub the beets with olive oil.

Ingredients you will need

Olive Oil

Beet

Dry Seasoning Rub

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Baking Pan

Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife.

Ingredients you will need

White Pepper

Water

Salt

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Knife

Aluminum Foil

Let cool, then peel the beets and cut them into 3/4-inch pieces.

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Beet

Transfer to a large bowl.

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Bowl

Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.

Ingredients you will need

Red Wine Vinegar