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Roasted Beet & Avocado Salad Photo

Roasted Beet & Avocado Salad Recipe

Julia Mueller
Roasted Beet & Avocado Salad uses the last beets of the season and roasts them for optimal flavor. The maple balsamic dressing adds a...
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 348 kcal

Ingredients
  

  • 1/3 cup Grapeseed Oil
  • 1/3 cup Balsamic Vinegar
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon Pure Maple Syrup
  • 1/2 teaspoon Dried Basil
  • 5 ounces Baby Kale Leaves
  • 1 small Beetroot Roasted
  • 1 Avocado Peeled and sliced
  • 4 stalks Green Onion Chopped
  • 1/4 cup Roasted Cashews

Instructions
 

  • Combine all ingredients for the maple Dijon balsamic vinaigrette in a blender or food processor. Blend until completely incorporated and creamy. Refrigerate until ready to use.
  • Preheat the oven to 400°F.
  • Scrub and peel the beet. Chop it into 1/2-inch cubes and place it on a long sheet of foil. Wrap the beet in the foil, creating a packet. Place the foil packet on a baking sheet and roast for 45 to 50 minutes, or until beet is soft and juices are seeping out. Allow hunks of beet to cool slightly before placing them in a bowl in the refrigerator to chill (Note: you can serve the salad with warm or cold roasted beets).
  • In a large salad bowl, combine all of the ingredients for the salad. Add in desired amount of maple Dijon balsamic vinaigrette and toss until all of the ingredients are coated. Serve and enjoy!

Notes

  • You will not need all of the dressing for this salad, so you can save it for future use!

Nutrition

Calories: 348kcalCarbohydrates: 19gProtein: 3gFat: 28gSaturated Fat: 3gTrans Fat: 13gSodium: 58mgFiber: 4gSugar: 8g
Keyword Avocados, Beets, Dinners, Easy Dinners, Healthy, Healthy Eating, Roasted, Salads, Vegetarian
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