We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable salad
- Beetroot salad
A lovely apple vinaigrette makes the fresh beetroot, avocado and apples in this gorgeous salad come alive. This is a fun salad to serve guests arranged and layered on serving plates.
41 people made this
- 3 medium beetroots
- 175ml (6 fl oz) pressed apple juice
- 125ml (4 fl oz) cider vinegar
- 125ml (4 fl oz) vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon mustard
- 1/4 teaspoon celery seed or celery salt
- 1 (200g) bag salad leaves
- 1 red onion, sliced into thin rings
- 1 apple - peeled, cored and thinly sliced
- 1 avocado - peeled, stone removed and sliced
- 50g (2 oz) toasted chopped walnuts
MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min
- Preheat oven to 200 C / Gas mark 6. Wash beetroot, and place in a baking dish with 60ml water. Cover and roast for 1 hour or until tender. Remove from oven and set aside to cool.
- Whisk together the apple juice, vinegar, oil, salt, pepper, mustard and celery seed (or salt).
- Peel and slice the beetroot, combine with the vinaigrette and refrigerate for at least 30 minutes.
- Divide the salad among four salad plates. Drain beetroot, and reserve dressing. Decoratively arrange overlapping layers of beetroot, onion, apple, and avocado on the greens. Drizzle with dressing. Garnish with toasted walnuts and serve immediately.
Reviews & ratingsAverage global rating:(39)
Reviews in English (30)
by lily p
You know what I think? You only live once, so why not use a whole darn avocado. I also used 2 green onions instead of a regular onion. And it was delicious. Lots of flavour and colour.-07 Aug 2006
Roasted Beet Salad with Avocado
This post may contain affiliate links. Please read our disclosure policy.
Roasted beet salad with avocado and creamy goat cheese is my newest obsession! No really. We had this salad several weeks in a row and it was all gone.
If you’re wondering what goes well with beets in a salad, well bright oranges, pumpkin seeds, and balsamic dressing, along with avocado and goat cheese make up the best combo ever.
This salad is light, yet filling at the same time. So you can easily have it for dinner and be totally satisfied!
Pre-heat the oven to 200C/180C Fan/Gas 6.
Line a baking tray with kitchen foil and place the beetroots in the middle. Season with salt and pepper and drizzle with oil. Wrap the foil up around the beetroots, seal and bake for 1 hour.
Place a small frying pan over a low heat and toast the nuts and cumin seeds for 2 minutes. Remove from the heat and allow to cool in the pan.
Peel and cut the beetroot into 2cm/1in cubes and place in a large, glass bowl. Stir in the apple, nuts, seeds and herbs.
To make the dressing, mix the ingredients together in a bowl. Just before serving, dress the salad and mix well.
Apple Beetroot Salad Recipe
This is one quick and healthy salad which i made few days back. It was very cooling and refreshing, i loved it so much. If you are on diet, you can have a bowl of this for lunch, it keeps you filling for a long time. This is a cooling and tasty salad.
It is very recently i have started to make quite a bit of salads. Actually i am enjoying them a lot now. The combination of each ingredient makes them so tasty. And you can enjoy the real taste of the veggies or fruits in them.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time: 10 mins
Beetroots – 1 peeled and cut into matchsticks
Apples – 2 large sliced thinly
Almonds or any nuts chopped as needed
Shallots or White Onion – 4 tblspn finely chopped
Lemon Juice – 2 tblspn
Sugar – 1 tsp
Salt to taste
Olive Oil – 3 tblspn
Sprouted lentil, avocado and cheddar sandwich (V)
A raw lentil sandwich? Yes! Soaked and left to sprout, lentils go tender and nutty, and more of their goodness is unlocked. Sandwiches are just one application they're also delicious in salads and I like to add them to a stir-fry for the last few minutes of cooking. Serves two.
50g green or puy lentils
1 large, ripe avocado
4 slices good fresh white or brown bread (toasted, if you prefer)
Sliced or grated mature cheddar
Sea salt and ground black pepper
Mayonnaise or butter (optional)
Put the lentils in a good-sized bowl (they will expand) and cover with cold water. After about 24 hours, tip into a sieve to drain off the water. That's the complicated stage out of the way. After that, you simply rinse and drain the lentils twice a day, morning and night, for four or five days, keeping them sat in the sieve suspended over a bowl. Cover loosely with a tea towel or piece of muslin, but don't use clingfilm because they need to breathe. On the second or third day, you will see tender, pale shoots. A day or so later, these will have grown into 2cm wiggly tails and you'll have what look like lentilly tadpoles. Give them a final rinse, drain and they are ready to eat, raw or cooked. They'll keep in the fridge for up to five days.
To make your sandwich, peel and stone the avocado. If it is ripe enough, spread it over two of the slices of bread like a thick layer of butter alternatively, slice it thickly and lay on the bread. Put a good handful of sprouting lentils on top, add some cheese and season. Lightly spread the other slices of bread with mayonnaise or butter, place over the lentils and apply a bit of pressure to bed everything down. Cut in half and serve at once.
Beetroot Juice Recipe (with Step by Step Photos)
Response: Hello Jyoti, it's best to consume any juice on empty stomach to get the most of the nutritional benefit.
Response: No, raw beetroots are used for blending.
Response: Hello Victor, we can not advise on that as it is outside of our skills and expertise.
Response: You can use a blender instead of juicer (just blend all the veggies with 1/2 cup water and then strain them).
Response: Thanks Andrea for sharing the tips of using the pulp in different recipes. You can also use them to make the dough of paratha (mixed vegetable paratha) or vegetable cutlet (shallow fried fritters).
Response: Hello Veronica, the juice stays good for a day in the refrigerator. However, we recommended to consume the fresh juice to get the maximum nutrients.
Response: Hello Aisha, you can skip adding celery.
Response: Yes, you can eat the pulp of beetroot juice or can use it to make veggie cutlets or fritters.
I am a nurse working in Rwanda with women who are HIV positive.
Do you know if the women in a village here can make beet juice without a blender or processor? If the beets are cooked does it reduce the benefit a lot? They really want to do this.
Response: Hi Mary, Thank you for looking after the womens. Beet juise can be made without blender or processor by shredding the beets and squeezing it. However, it will require lot of effort. If you steam cook the beets, it will not reduce its benefits.
Response: We recommend to try green vegetable juices.
Response: No, you do not need to cook beet for extraction of its juice.
- 4 medium beets (about 1/2 pound each), scrubbed
- 2 tablespoons extra-virgin olive oil, plus more for rubbing
- 1/2 cup water
- Salt and freshly ground white pepper
- 1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup grapeseed oil or other mild vegetable oil
- 2 Hass avocados, cut into 3/4-inch pieces
Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.
Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.
Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.
Cut beets, Granny Smith and celery into thin cubes.
For the vinaigrette, mix all the ingredients, pour over the cubes and allow to infuse.
For the skewers stir in a marinade of Zwiwwelsenf, honey, soy sauce and a little oil and turn the chopped chicken into it. Put the meat on skewers and fry either on the grill or in the pan until crispy.
Arrange the beetroot cube on the lamb's lettuce, place the chicken skewers and sprinkle with the roasted sunflower seeds.
1 fresh beetroot
1/2 apple, sour
1 celery stalk
lamb's lettuce salad
roasted sunflower seeds
freshly ground pepper
The salad I bring to you today is simple and straightforward, and you can take this as a blueprint to make many other salad combinations:
Sweet, crunchy and I’m not one to judge vegetables by their looks but… What a gorgeous colour, let’s be honest. Nature is a wonderful thing, really – although I sometimes wonder why it didn’t make us a little more exciting? Beetroot-coloured skin, golden-coloured hair and deep green eyes would’ve certainly made for a more exciting human species (in looks, of course – we have enough drama with our wars, power struggles and pandemic crisis).
Options – You could grate carrots, courgettes or parsnips, or chop bell peppers or tomatoes they all taste good when eaten raw.
A wonderful, polyvalent fruit. Crunchy fresh sweet and juicy when raw, it’s it makes for a salad-friendly ingredient. Sour apples can be so tasty in a salad, but sweet ones to. If using the former, add a little honey to your dressing or sprinkle a few raisins on top.
Options – Orange, grapefruit and pear (Winter), or strawberries, cherries and peach (Summer) are also good fruit options you can add to your salads.
Not all salads are made green, but they do work out well, why lie. Many people cook their spinach, which is also very tasty. Eating it raw is my favourite way to enjoy it: it has a mild flavour and a nice bite to it.
Options – Swiss chard, white, green or red cabbage, or any lettuce variety that is available to you where you live can work well.
Vegetable Juice Recipe with Apple
D and I recently bought a juicer. After watching numerous food documentaries describing the various chemicals and preservatives that are pumped into all processed foods, juices included, D was finally convinced that the Tropicana had to go.
I’m not much of a juice drinker in general — my go to beverage being water so the only times I would indulge in a glass of bottled OJ would be to accompany my vodka.
D, on the other hand, would go through a one gallon jug of Tropicana “pure and natural” orange juice in two days. No joke. And he really thought this was one of his healthier habits.
I am a firm believer that juices should NOT be from concentrate and should be consumed as soon as they are squeezed. That’s what pure and natural juice means to me – not something from a bottle that’s been traveling cross country via trucks to then patiently await an eager customer to pick it out of the grocery store.
So since our affordable Black and Decker juicer arrived we have been making juices galore.
Dave always going for the fruity one, and me for the vegetable juices, like this carrot beetroot juice.
The combinations are endless.
Oh and what fun it is to pulverize a carrot in seconds and see the beets turned into dangerously bright fluid.
This apple, beet, carrot, celery, and radish juice is my absolute favorite vegetable juice recipe. I make it every time I’m feeling proactive enough to want to wash the juicer afterwards.
That is the annoying part – with several different pieces and all the waste junk that didn’t get squeezed, it is quite a pain to wash the juicer.
And it get’s even more annoying if you wait to wash it – as all the gunk dries up and sticks to the plastic. No free lunch right?
For this carrot beetroot juice recipe, it’s worth it though. I urge you to invest in a juicer and start making your own pure and natural juices immediately!
Let me know what you think of this carrot beetroot juice in the comments below! It’s absolutely my favorite juice of all time so I hope you love it as much as I do.
If you’re looking for something more like a smoothie be sure to treat my peanut butter spinach smoothie!
This post has affiliate links from which I would earn a small commission from your purchase.