Insalata Colorata Recipe
roasted tri-colored beets, avocado, microgreens, citrus vinaigrette
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Ingredients
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Salad Ingredients
Citrus Vinaigrette
Method
Preparation
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel and cut into bite-sized pieces.
Prepare the Citrus Vinaigrette
In a small bowl, whisk together olive oil, fresh orange juice, fresh lemon juice, honey, salt, and black pepper until well combined.
Assemble the Salad
In a large bowl, combine the roasted tri-colored beets, diced avocado, and microgreens. Drizzle with the citrus vinaigrette and gently toss to combine. Serve immediately.