Bauman College Programs

Author Topic: Organic Beet, Avocado and Walnut Salad  (Read 2147 times)

Offline AZCindy

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Organic Beet, Avocado and Walnut Salad
« on: October 22, 2007, 07:44:14 AM »
Prep time: 20 minutes
Cook time: 30 minutes
Chill and marinate time: 1 hour

Lemon Vinaigrette:
1 tbsp organic extra virgin olive oil
2 tbsp lemon juice
1 tbsp organic sugar or agave nectar
1/4 tsp salt
Freshly ground pepper to taste

Salad:
1 large organic red beet
1 large organic golden beet
1-1/2 cups watercress leaves
1 ripe but firm avocado, peeled, pitted and sliced
cup crumbled blue cheese
1/3 cup walnut pieces, toasted or glazed

To prepare vinaigrette, whisk together oil, lemon juice, sugar or agave, salt and pepper to taste; cover and chill until ready to use.

To prepare salad, cook beets in boiling water for 30 minutes or until tender when pierced: drain. When cool enough to handle, slip off peels and cut in half; cut into 1/8-inch thick slices. Place in a single layer in a glass baking dish; drizzle with vinaigrette and let marinate in the refrigerator for 1 hour. Divide watercress equally between 4 individual salad dishes. Top with beets, avocado, cheese and walnuts; drizzle with any vinaigrette left in dish.

Makes 4 servings.


Nutrition per serving: 280 calories, 7g protein, 25g total fat (5g sat. 0g trans), 11g carbohydrate, 5g fiber, 4g sugar, 15mg cholesterol, 810 mg sodium

 


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