Total Time:
1 hrs 25 mins
Ingredients
-
3 medium beets
-
4 cups mixed salad greens
-
1 onion, sliced into thin rings
-
1 apple – peeled, cored and thinly sliced
-
½ avocado – peeled, pitted and sliced
-
½ cup toasted chopped walnuts
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¾ cup apple cider
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⅔ cup cider vinegar
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½ cup vegetable oil
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½ teaspoon salt
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½ teaspoon ground black pepper
-
1 teaspoon prepared mustard
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¼ teaspoon celery seed
Directions
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Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.
-
Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
-
Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
-
Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.
Nutrition Facts (per serving)
| 477 | Calories |
| 41g | Fat |
| 26g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 477 |
|
| % Daily Value * | |
|
Total Fat 41g |
53% |
|
Saturated Fat 5g |
26% |
|
Sodium 373mg |
16% |
|
Total Carbohydrate 26g |
9% |
|
Dietary Fiber 6g |
23% |
|
Total Sugars 16g |
|
|
Protein 5g |
|
|
Vitamin C 17mg |
87% |
|
Calcium 72mg |
6% |
|
Iron 2mg |
12% |
|
Potassium 642mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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