Sunday, January 6, 2013

roasted beet, orange, avocado and feta salad + sunflower sprouts & seeds



I LOVE roasted beets.  There.  I said it.


I used to faithfully roast beets in the oven, but a friend gave me a mini-crock pot that I have found is ideal for roasting beets (as well as baking sweet potatoes, and regular white potatoes. I hardly do those in my oven anymore, unless I'm needing more than one or two, which is not often.  Love my mini crock pot.  There.  I said it.

roasted beet, orange, avocado and feta salad + sunflower sprouts & seeds
(serves 2)
Ingredients:
for salad
1 medium or 2 small beets, scrubbed clean
1 navel orange, peeled and segmented
1/2 avocado, diced
couple handfuls of lettuce of your choosing
small chunk of feta, diced
palmful of sunflower sprouts
toasted sunflower seeds
for vinaigrette:
1 T orange juice (save the juice from the orange you segment)
1T white wine vinegar
1 t dijon mustard
1 t minced shallot
coarse sea salt and freshly ground black pepper to taste
2 T olive oil

Roast your beets.  I place them loosely wrapped in some foil, drizzle with olive oil and put them in my mini crock pot for about 2 hours, or until they are firm tender. Once you begin to really smell the beets, they are usually ready.  If you prefer to use the oven, preheat the oven to 400 degrees. Place beets, loosely wrapped, in foil and drizzled with olive oil.  Place foil packet on cookie sheet and roast in oven for 35-60 minutes, depending on size of your beets.  Allow the beets to cool.  Peel and dice.

While your beets roast, prepare the vinaigrette.  Combine all ingredients in a small jar and shake vigorously to emulsify.

Arrange lettuce on 2 plates.  Top with diced roasted beets, segmented orange, diced avocado, diced feta.  Sprinkle on some sunflower seeds and top with sunflower sprouts.  Drizzle dressing over salad and devour.


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