Roasted Beet and Avocado Salad with Sunflower Seeds
This salad is so simple yet so flavorful. Roasted beets, beet greens, avocados, and a bunch of other goodness. So good!
Servings: 4 people
Calories: 236kcal
Ingredients
- 1 lb (450g) beets with greens
- salt and pepper , to taste
- olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup sunflower seeds
- 1/2 cup chopped parsley
- 4 scallions , sliced
- 2 avocados , cut into chunks
Instructions
- Preheat the oven to 375°F (190°C). Trim the tops and bottoms of the beets. Rinse and drain the greens. Wash and scrub the beets if there is any mud. If the beets differ in size, cut them up so that they are about the same size.
- Arrange the beets in a baking dish in a single layer. Season with salt and pour 1/4 cup water into the dish. Cover tightly with foil and roast until tender when pierced with a fork. It should take about 30-60 minutes.
- Meanwhile, heat some olive oil in a skillet and add the greens. Toss until they are wilted, for about 5 minutes. When cool, roughly chop.
- When the roasted beets are cool enough, peel them. Cut into pieces and put in a bowl together with the chopped greens. Sprinkle with the vinegar, 1/2 teaspoon salt, and black pepper to taste. Add some olive oil and toss well.
- Add the sunflower seeds, parsley, scallions, and toss once again. Add the avocados and toss gently. Enjoy!
Nutrition
Calories: 236kcal | Carbohydrates: 21.6g | Protein: 4.9g | Fat: 16.5g | Sodium: 103.2mg | Sugar: 8.8g | Vitamin A: 250IU | Vitamin C: 38.8mg