A very colorful and bright autumnal or winter salad with baked beetroot, nuts, avocado, and crispy apples!
INGREDIENTS
Servings: 4
Medium beets
3
Mixed salad greens
3 cups
Onion, thinly sliced into half-moons
1
Apple, peeled, core removed
1, halved, and sliced
Avocado, scooped from the skin, sliced
½
Walnuts
½ cup, chopped, toasted
Apple cider
¾ cup
Apple cider vinegar
2/3 cup
Vegetable oil
½ cup
Salt
½ tsp.
Freshly ground black pepper
½ tsp.
Prepared mustard
1 tsp.
Celery seeds
¼ tsp.
DIRECTIONS
- Preheat oven to 400°F/200°C/Gas Mark 6.
- Thoroughly wash the beets.
- Pour ¼ cup water into a rimmed baking dish. Place beets into the baking dish, cover with aluminum foil. Bake for an hour or so, until tender. Remove from oven, drain water, set aside to cool.
- Whisk apple cider with apple cider vinegar. Add oil in a thin streak while whisking non-stop to emulsify. Season with salt and pepper, celery seeds, and mustard.
- Peel the cooled beets and slice them up. Transfer to the bowl with the apple cider vinaigrette and let sit in the fridge for 30 minutes or more.
- Divide mixed salad greens among 4 salad plates. With a slotted spoon, remove beets from the vinaigrette. Arrange sliced beets, apples, avocado, and onions on top of the salad green in somewhat sloppy overlapping layers.
- Drizzle with the apple cider vinaigrette, sprinkle with toasted walnuts, and serve immediately.
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