Avocado, Beet, and Orange Salad
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Whole Living, October 2011
- Yield Serves 4
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Ingredients
- 1 small bunch beets (1 lb), trimmed
- 2 slices rustic bread, torn into 1-inch pieces (2 cups)
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 teaspoons balsamic vinegar
- 2 tablespoons orange juice
- 2 avocados, sliced
- 2 navel oranges, peel and pith removed, segmented
- 2 cups spinach
- 1 tablespoon toasted salted sunflower seeds
Directions
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Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
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Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
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Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.
Not a bad recipe. I recommend cutting the EVOO down to 1/2 or even 1/3 of the recommended amount. 1/4 cup was WAY too much.
Also recommend dicing the beets down to small small bite sizes for an easier meal.
Croutons & seeds add a nice crunch.
I'm looking forward to making this - I am following the 28 day cleanse right now using the 2012 info, and this will be fantastic for week one, minus the croutons, and I'll probably use fresh squeezed OJ and apple cider vinegar! In a few weeks I might have this over some quinoa!