Friday, March 7, 2014

Roasted Beet and Avocado Salad

As a somewhat health conscious wife, I try to find ways to make veggies enjoyable for my rugged woodsman. This is one of the few ways he will even look at beets. If it is summer time when you are making this salad, throw in some cubes of watermelon for a refreshing and delicious addition.

1 lb whole, raw beets
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 ripe avocado
2-4 Tbsp feta cheese
3 cups washed salad greens tossed with balsamic dressing (or dressing of choice)

Preheat oven to 385f. Peel and chop beets into pieces half the size of a ping pong ball. Toss with olive oil and salt and pepper. Roast in the oven 1 hour. Dress the salad greens and plate, if so desired. Cut avocado into slices and arrange on greens. Place 1 cup of the roasted beets on top and sprinkle with crumbled feta. Serves 2.

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