* Exported from MasterCook *
Mixed Greens with Roasted Beets and Avocado Tossed with Meyer Lemon Shallot Vinaigrette
Recipe By : Reprinted with permission from Rebecca Katz (The Cancer-Fighting Cookbook and One Bite at a Time)
Serving Size : 6 Preparation Time :0:15
Amount Measure Ingredient -- Preparation Method
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3 medium beets, trimmed and washed -- about 1 cup cut in small cubes
1/4 cup plus 1 teaspoon extra-virgin olive oil -- divided
1/4 cup pistachios
3 tbsp freshly squeezed Meyer Lemons
1 tbsp diced shallot
1/4 tsp sea salt
8 cup mixed salad greens, rinsed and spun dry
1 Hass avocado, sliced with a squeeze of lemon or lime juice to
Preheat oven to 425 degrees Fahrenheit.
Drizzle beets with 1 teaspoon of olive oil and a sprinkle of salt. Roast beets by wrapping in parchment paper and then in foil, for 30 minutes (depending on size) or until tender and their aroma will tell you when. Insert a fork to test them; they should be tender but firm. Transfer from oven, cool and peel off skins. When cool cut into desired size; small cubes, thin slices or julienne.
Decrease oven temperature to 325 degrees Fahrenheit; roast pistachios about 5 minutes, watch carefully so they don’t burn.
To make the dressing, whisk the Meyer Lemon juice salt and shallot. Slowly pour in 1/4 cup olive oil and whisk until smooth. (This dressing can be emulsified for banquet purposes.)
In a large bowl add mixed greens, top with avocado and beets. Have dressing served on the side with a bowl of roasted pistachios.
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