The sweet/savory crunchy/smooth salad

Indulge in the delightful contrast of flavors and textures with this sweet and savory salad. Crunchy and smooth ingredients come together for a delicious culinary experience.

Ingredients:

• 2 white beets (or baby turnips)
• 1/2 teaspoon dried thyme
• 1 teaspoon plain olive oil (or enough to cover)
• 1 seedless tangerine (like golden nugget or clementine)
• 4 cups mixed baby lettuce, washed and dried.
• 1 small avocado, peeled and diced.
• 2 tablespoons toasted pinenuts
• 1 tablespoon basil olive oil
• 1-1/2 teaspoons aged balsamic vinegar
• Sea salt and fresh ground pepper to taste

Instructions:

1. For baking the beets: Start by preheating the oven to 200 °C. Remove the top and bottom parts of the beets. After peeling, washing, and drying them, cut the beets into 1/2" thick slices. Gently cover the beets with regular olive oil. Arrange the beets in a single layer on a baking sheet that doesn't stick. Add a sprinkle of thyme, salt, and pepper. Bake for approximately 20 minutes until they are soft when pierced with a fork. Allow them to cool. Halve each slice and keep them aside to include them in the salad. You can prepare the roasted beets in advance.
2. To prepare the tangerines: Slice the tangerine into round pieces. Begin by removing the peel from the top and bottom of the tangerine and discard it. Slice the remaining fruit into three circles, each around 1/2" thick. Remove and discard the peel from the edges of the circles. Cut each circle into triangular sections and set them aside for the salad.
3. In a bowl for serving the salad, combine the lettuce, roasted beets, segmented tangerines, avocado, and pine nuts. Drizzle the salad with basil-infused olive oil and aged balsamic vinegar. Lightly season with salt and pepper. Mix well and serve promptly.

Summary:

• Calories: 633 kcal
• Fat: 52 g
• Protein: 10 g
• Carbs: 41 g
• Potassium: 1726 mg
• Magnesium: 151 mg