This colorful and delicious salad highlights the best of the season's bounty. Roasted beets in red and yellow, baby spinach, creamy avocado, sweet oranges, and crunchy marcona almonds, add texture, color, and flavor. Serve this for lunch, or as a hearty first course for dinner.
Roasted Beet Salad
- 1-1/2 lbs. total baby beets, red and gold
- 2 oranges ( I like cara cara), sectioned
- 1 ripe avocado, sliced
- 2 cups baby spinach
- handful of fresh basil cut into a chiffonade
- 3 T. marcona almonds
Preheat oven to 400F. Trim beets by removing the stems and roots. Rinse under cold water, wrap tightly in foil packages separating the red beets from the gold so the colors don't bleed together, and bake on a cookie sheet until you can pierce them with a fork. This can take anywhere from 30 min to over an hour. Remove from foil and cool. Slip the skins off the beets and cut into quarters.
Reduce oven to 350F. Place on almonds onto cookie sheet and toast lightly for 5-8 minutes until lightly browned. Cool, and chop roughly.
- 3 T. rice vinegar
- 2 T. olive oil
- salt and pepper to taste
Arrange the beets, oranges, spinach, and avocado on a serving platter. Toss with dressing. Scatter with basil and almonds. Serve immediately.
Adapted from Gjelina
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