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Roasted Beet, Avocado, and Watercress Salad

Roasted Beet, Avocado, and Watercress Salad
Roasted Beet, Avocado, and Watercress Salad is a gluten free and vegan side dish. This recipe makes 12 servings with 177 calories, 4g of protein, and 8g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have avocado, watercress, pecans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 37
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OvenOven
2
Remove root and 1 inch stem on beets; scrub with a brush.
Ingredients you will need
BeetBeet
3
Cut beets in half; place beets in a 13 x 9-inch baking dish.
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BeetBeet
Equipment you will use
Baking PanBaking Pan
4
Add water. Cover with foil, and bake at 375 for 1 hour or until tender. Cool; rub off skins.
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WaterWater
Dry Seasoning RubDry Seasoning Rub
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OvenOven
Aluminum FoilAluminum Foil
5
Cut beets into 1/2-inch slices.
Ingredients you will need
BeetBeet
6
Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.
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PepperPepper
BeetBeet
JuiceJuice
BeefBeef
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BowlBowl
7
Cut avocado in half lengthwise. Slice each half into 12 slices.
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AvocadoAvocado
8
Place watercress on a platter; top with beets, orange sections, onion, and avocado.
Ingredients you will need
Orange SlicesOrange Slices
WatercressWatercress
AvocadoAvocado
BeetBeet
OnionOnion
9
Drizzle remaining juice mixture over salad, and top with pecans.
Ingredients you will need
PecansPecans
JuiceJuice
10
Serve immediately.
DifficultyHard
Ready In45 m.
Servings12
Health Score35
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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