Organic Roasted Beet Salad Recipe
salt roasted red & golden beets, avocado, orange, aged balsamic, fresh horseradish
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the red and golden beets thoroughly. Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt. Place on a baking sheet and roast for about 45-60 minutes or until tender. Once cooked, unwrap and let cool.
Slice the Beets
Once the beets are cool enough to handle, peel the skin off using your hands or a paper towel. Slice them into wedges and set aside.
Prepare the Citrus
Peel the orange and segment it, removing any seeds. Cut the avocado in half, remove the pit, and slice the flesh.
Assemble the Salad
In a large bowl, combine the beet wedges, orange segments, and avocado slices. Drizzle with aged balsamic vinegar and toss gently to combine.
Add Horseradish
Grate fresh horseradish over the salad, and season with salt and black pepper to taste. Toss again lightly.
Serve
Serve the salad immediately as a fresh and vibrant side dish or main course.
