Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and sliced
- 2 ripe avocados, peeled and sliced
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- 2 cups of mixed greens
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Place the sliced beetroots on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the beetroots in the oven for 25-30 minutes or until tender.
4. In a large bowl, mix the mixed greens with the roasted beetroots.
5. In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing.
6. Drizzle the dressing over the salad and toss to combine.
7. Add the sliced avocados, crumbled feta cheese, and chopped walnuts to the salad and gently toss.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Fat: 24g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 6g
Substitutions for ingredients:
- You can substitute the mixed greens with any other leafy greens of your choice.
- You can substitute the feta cheese with goat cheese or blue cheese.
- You can substitute the walnuts with pecans or almonds.
Variations:
- You can add sliced red onions or cherry tomatoes to the salad for extra flavor.
- You can add grilled chicken or shrimp to the salad for extra protein.
Tips and Tricks:
- To prevent the avocado from turning brown, toss it with a little bit of lemon juice before adding it to the salad.
- You can roast the beetroots ahead of time and store them in the fridge until ready to use.
- Make sure to use ripe avocados for the best flavor.
Storage Instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with extra chopped walnuts or crumbled feta cheese.
Garnishes:
- Chopped walnuts
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled chicken or shrimp.
Suggested Side Dishes:
- Garlic bread
- Roasted sweet potatoes
Troubleshooting Advice:
- If the beetroots are not tender after 30 minutes, continue roasting them until they are.
Food Safety Advice:
- Make sure to wash your hands and all the ingredients before preparing the salad.
- Store any leftover salad in the fridge and discard after 2 days.
Food History:
- Beetroots have been cultivated for thousands of years and were originally grown for their leaves, not their roots.
- Avocados were first cultivated in Mexico over 10,000 years ago.
Flavor Profiles:
- This salad is sweet, savory, and tangy all at once.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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