I used to think that salads are boring. With time, lots of Google searches, Pinterest browsing and kitchen experiments I now can conclude that salads are one of the most versatile foods out there. For the most part I try to make salads that are season inspired. During summer I love adding seafood as my protein and only a few fresh ingredients, such as tomato, cucumber maybe radishes. During cold months I crave something hearty. I also love adding nuts and seeds to my salads, anything from pine nuts, walnuts, pumpkin seeds and even hemp seeds.
This time I had a roasted beet on hand that I roasted earlier, and avocado. So I thought, why not mix those two and see what happens. Turned out, beets and avocado pair very well together. Give it a try!
Salad
2 cups of greens ( I used Organic Girl power greens)
1/2 of avocado
1 small roasted beet, about 2″ in diameter (the recipe is below)
1 boiled egg
1 tbsp of thinly sliced red onion
1 tbsp of pine nuts
Parmesan cheese to taste
Dressing
1/2 tbsp of olive oil
1/2 tbsp of balsamic vinegar
1 tsp of ginger kombucha (optional, I had one on hand so decided to add)
Salt and pepper
Directions
- Prepare dressing first, mix all ingredients in a small jar, shake vigorously and set aside
- Cut avocado and beet into squares
- Thinly slice red onion
- Mix remaining salad ingredients, except egg, with dressing, in a bowl
- Cut the egg in a half and place on top of the salad
- Enjoy
Roasted Beets
- Preheat oven to 400 F
- Wash and dry beets, slice in half (optional)
- Line baking sheet with parchment paper
- Place beets on the lined baking sheet
- Season with olive oil, dried thyme, salt and pepper
- Roast for about 40 min – longer roasting caramelizes beets more, so it is safe to leave in the oven for up to 40 min
- Let it cool, peel the outer layer and enjoy by itself or in salads
Best,
Irina