Asado Recipe
arugula, beets, oranges, jicama, avocado, pumpkin seeds, goat cheese, tequila-lime vinaigrette
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Ingredients
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Salad Ingredients
Tequila-Lime Vinaigrette Ingredients
Method
Salad Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45-60 minutes until tender. Allow to cool, then peel and slice into wedges.
- 2
Prepare the Jicama
Peel the jicama and cut it into thin matchsticks or small cubes.
- 3
Segment the Oranges
Cut the ends off the oranges, then slice away the peel and pith. Carefully cut between the membranes to remove the segments.
- 4
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into wedges.
- 5
Combine Salad Ingredients
In a large bowl, combine the arugula, roasted beets, jicama, orange segments, and avocado. Toss gently to combine.
- 6
Add Toppings
Sprinkle the pumpkin seeds and crumbled goat cheese over the salad.
Vinaigrette Preparation
- 7
Mix the Vinaigrette
In a small bowl or jar, whisk together tequila, fresh lime juice, olive oil, honey, salt, and black pepper until well combined.
- 8
Dress the Salad
Drizzle the tequila-lime vinaigrette over the salad just before serving, and toss gently to coat.