Golden Beet Salad with Avocado and Feta

by | Feb 17, 2017 | Recipes | 0 comments

Photo: Erin Kunkel Styling: Chelsea Zimmer

Recipe Time

Hands-on: 18 Minutes
Total: 18 Minutes

Nutritional Information


Calories 170
Fat 13.3 g
Satfat 2.3 g
Monofat 8.3 g
Polyfat 1.4 g
Protein 4 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 3 mg
Iron 1 mg
Sodium 215 mg
Calcium 68 mg
Sugars 5 g
Est. Added Sugars 0 g
This simple, bright ,and nutritionally balanced salad pairs perfectly with grilled fish or chicken.
Arugula, also known as rocket is tender and bite size with a tangy flavor. It’s high in Nitrate levels which lowers blood pressure, reduces the amount of oxygen needed during exercise and enhances athletic performance. Add in golden beets which are high in beta carotenes and folic acid, and the super food, Avocado, known as “Good Fat” which helps the body absorb Fat Soluble
Vitamins without increasing your LDL, and you have the perfect Super Food Salad for any meal!
Yield: Serves 4 (serving size: about 1 1/4 cups)

Total time: 18 Minutes

Ingredients

  • 3 medium golden beets, trimmed
  • 1 teaspoon grated lemon rind
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1 large shallot, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 4 cups arugula
  • 1 ripe peeled avocado, sliced
  • 1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)

Preparation

1. Wrap beets individually in microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender, turning once after 3 minutes. When cool enough to handle, peel and slice into 1/2-inch-thick wedges.

2. Combine rind, juice, black pepper, salt, and shallot in a small bowl, stirring with a whisk. Let stand 10 minutes. Gradually add oil, stirring constantly with a whisk. Place arugula in a large bowl. Add 2 tablespoons juice mixture to arugula; toss to coat. Add beets to remaining juice mixture; toss to coat. Place arugula mixture on a platter; top with beet mixture, avocado, and feta.

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