Beet and raspberry salad
Indulge in the vibrant flavors of a beet and raspberry salad. This refreshing dish bursts with color, textures, and the perfect balance of sweetness and earthiness. Perfect for a light and nutritious meal!
Ingredients:
- 5 small beets (60g each)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Salt and freshly ground pepper
- 90g mesclun (6 cups)
- 1/2 cup small cilantro sprigs
- 1/2 cup small dill sprigs
- 1 cup raspberries
- 1 small Hass avocado—sliced lengthwise 1/4 inch thick
Instructions:
- Heat up the oven to 350°. Enfold the beets in aluminum foil and bake for 1 hour, or until they are soft. Allow them to cool down a bit, then remove the skin and cut them into halves or quarters.
- Mix together the olive oil and vinegar and add salt and pepper to season. Coat the beets with 2 tablespoons of the dressing. Mix the mesclun, cilantro, dill, and another 2 tablespoons of the dressing. Pile this mixture on plates and add the raspberries, avocado, and beets on top. Drizzle the remaining dressing over it and present.
Summary:
- Calories: 992 kcal
- Fat: 85 g
- Protein: 12 g
- Carbs: 58 g
- Potassium: 2291 mg
- Magnesium: 166 mg