Roasted Beet, Avocado, and Arugula Salad

Adapted from Cooking Light, November 2005

Beets are back in season--thankfully so is arugula. Mmmm.

Preparation

Adapted from Cooking Light, November 2005
 
1 pound fresh beets
2 tablespoons water
3 tablespoons fresh orange juice*
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon sugar
salt and freshly ground black pepper
1/2-1 large avocado, peeled
1/4 pound arugula (or other favorite green)
1/3 cup vertically sliced red onion
2 tablespoons chopped pecans, toasted
*if you used a fresh orange, include some slices in the salad
 
Preheat oven to 375F. Remove root and stem on beets; scrub with a brush. Cut beets
in half; place in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake 1 hour
or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.
 
Combine next 6 ingredients (through pepper) in a small bowl. Toss half of juice
mixture with beets. Cut avocado in half lengthwise. Slice each half into 12 slices.
Place arugula on a platter; top with beets, onion, and avocado.
Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.

Tip: How To Eat Grapes With Seeds

Unless you are just juicing them or cooking them down and straining out the seeds, eating grapes with seeds can be a challenge if you haven't perfected the art. Of course, you can add them to your granola and just pretend they are part of the cereal, like grape nuts (which they are, actually). I find it most...Read more

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