Recipe

Avocado Oil Roasted Beet and Citrus Salad

Ingredients: -

• 3 medium beets (red or golden), peeled and cut into wedges
• 2 tablespoons organic AEVO Avocado Oil
• Salt and freshly ground black pepper, to taste
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 red onion, thinly sliced
• 2 cups baby arugula or mixed greens
• 1/4 cup crumbled goat cheese or feta (optional)
• 2 tablespoons chopped fresh mint
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions: -

1. Roast the Beets: -

• Preheat your oven to 400°F (200°C).
• Place the beet wedges on a baking sheet lined with parchment paper.
• Drizzle 1 tablespoon of organic AEVO Avocado Oil over the beets, and season with salt and freshly ground black pepper.
• Toss the beets to coat evenly, then spread them out in a single layer.
• Roast the beets in the preheated oven for 30-35 minutes, or until tender and slightly caramelized, turning once halfway through the cooking time. Remove from the oven and let them cool.

2. Prepare the Citrus Segments: -

• While the beets are roasting, peel and segment the oranges and grapefruit. Use a sharp knife to remove the pith and membranes for a clean, juicy segment. Set aside.

3. Assemble the Salad: -

• In a small bowl, whisk together the remaining 1 tablespoon of organic AEVO Avocado Oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to make the dressing.

• On a large serving platter or individual plates, arrange the roasted beets, citrus segments, and red onion slices over a bed of arugula or mixed greens.
• Drizzle the prepared dressing over the salad and gently toss to combine.

4. Garnish and Serve: -

• Sprinkle the salad with crumbled goat cheese or feta, if using.
• Top with chopped fresh mint for added brightness.
• Serve immediately, or refrigerate the salad for up to 1 hour before serving.

Enjoy the vibrant and flavorful Avocado Oil Roasted Beet and Citrus Salad!