Rocio Salad Beets Avocado and Feta
Brighten up your table with the vibrant and wholesome Rocio Salad featuring roasted beets, creamy avocado, and tangy feta cheese. This stunning salad combines earthy, oven-roasted beets and buttery avocado slices with the crunch of toasted walnuts and a bed of crisp mixed greens. A zesty homemade vinaigrette, made with olive oil, lemon juice, Dijon mustard, and honey, ties everything together with a perfect balance of sweet and savory flavors. Finished with crumbled feta for a delightful salty kick, this salad is not only packed with nutrients but also a feast for the eyes. Ideal as a light lunch, a starter, or a side dish to your favorite mains, this easy-to-make salad comes together in under an hour, serving up both elegance and health in every bite!
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Recipe Information
Ingredients
- 4 medium red beets
- 2 tablespoons olive oil
- 2 large avocados
- 3 ounces feta cheese
- 4 cups mixed greens
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup walnuts
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the beets by cutting off the tops and roots. Wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the oven for 40-45 minutes, or until they are tender when pierced with a knife.
While the beets roast, prepare the vinaigrette: In a small bowl, whisk together olive oil, honey, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper. Set aside.
Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently until fragrant. Remove from heat and let cool.
Once the beets are done roasting, let them cool slightly, then peel the skin off by rubbing them with a paper towel or your hands. Slice the beets into bite-sized wedges.
Slice the avocados in half, remove the pits, and scoop out the flesh. Slice each avocado half into thin wedges.
Assemble the salad: Start with a bed of mixed greens on a large serving platter or individual plates.
Arrange the beet slices, avocado wedges, and crumbled feta cheese on top of the greens.
Sprinkle the toasted walnuts over the salad for added crunch.
Drizzle the prepared vinaigrette evenly over the salad just before serving.
Serve immediately and enjoy this colorful and nutritious dish!
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 31.6 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 48.8 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 686 mg | 53% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4962 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
