Avocado, Beet, and Orange Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The secret to crispy croutons is tearing the bread -- the nooks and crannies absorb more olive oil than evenly sliced pieces. (Of course, the real challenge is not devouring the whole batch when they're warm and fresh out of the oven.)
Ingredients
1 lb. beets
2 slice rustic bread
1/4 c. extra-virgin olive oil
Coarse salt
Freshly ground pepper
2 tsp. balsamic vinegar
2 tbsp. orange juice
2 avocados
2 navel oranges
2 c. spinach
1 tbsp. sunflower seeds
Instructions
Heat the oven to 425 degrees F. Wrap the beets tightly in foil and roast until tender, about 1 hour. Once the beets are cool, remove their skin and slice them.
Meanwhile, toss the bread pieces with 2 tablespoons of oil, season with salt and pepper, and toast until golden, about 6 minutes.
Whisk the vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle the dressing over the beets, avocados, oranges, spinach, and croutons. Season with salt and pepper and top with sunflower seeds. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
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