California Avocado and Roasted Beet Salad

HomeRecipesOtherChef RecipesCalifornia Avocado and Roasted Beet Salad

Total Time: 35 min

Learn more

Cook Time: 20 min

Prep Time: 15 min

Nutrition Facts

View

Nutrition information
per serving

Calories 430

Total Fat 35g

Saturated Fat 5g

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 23g

Cholesterol 0mg

Sodium 70mg

Total Carbs 30g

Dietary Fiber 15g

Total Sugars 11g

Protein 5g

Potassium 982mg

Vitamin A 22 mcg; Vitamin C 59 mg; Calcium 71 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 175 mcg; Omega 3 Fatty Acid 0.22 g.

% Daily Value*: Vitamin A 2%; Vitamin C 70%; Calcium 6%; Iron 10%; Vitamin D 0%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Using fresh and local produce like California Avocados alongside at-home pantry staples, this beautiful roasted beet salad can be prepared in under an hour. Easy and tasty aren’t the end of the story for this salad. It is packed with an excellent source of key nutrients including 70% DV vitamin C, 54% DV dietary fiber, 3 mg/60% DV vitamin B5, 0.5 mg/30% DV vitamin B6, and 20% DV potassium while also being cholesterol free.

Start cooking

Serves: 4

Ingredients
Instructions

6 fresh baby beets 1/4 cup extra virgin olive oil, divided 2 navel oranges 1/2 cup mixed olives, such as Kalmata, black, green and Picholine 1 small clove garlic, peeled 3 ripe, Fresh California Avocados, seeded, peeled and quartered

Preheat oven to 425 degrees F and drizzle beets with 1 Tbsp. olive oil. Roast beets for 10-15 minutes, until fork tender. Remove the beets from the oven and slice into quarters.
Zest 1 orange and set zest aside. Peel and segment both oranges and reserve.
To make Olive Tapenade: place olives, half the zest, 2 Tbsp. olive oil and garlic in a food processor and blend until mixture is finely chopped.
To serve, spoon Olive Tapenade evenly at the bottom of each dish. Arrange beets, avocados and oranges on the tapenade, then top salad with remaining olive oil and zest.

Serving Suggestion: Before plating, consider blending additional California Avocado and serving underneath the salad for added texture and flavor.

Beverage Pairing: Enjoy this salad with warm weather and a crisp glass of sparkling water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.