Sweet beets, tart oranges, creamy avocados and a herb dressing to tie the whole salad together - our Avocado and Beet Salad is a fresh twist on the plain old salad.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
8 medium beets
1/2 cup Kraft Classic Herb Dressing, divided
1/4 cup orange juice
3 medium avocados, peeled, pitted and cut into wedges
1 medium red onion, thinly sliced
1/4 cup chopped fresh parsley
1 Tbsp. grated orange zest
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How do I make it ?
Gently wash beets; pierce in several places with fork. Place beets in centre of large sheet of foil. Drizzle with 1/4 cup dressing. Fold up sides of foil to enclose beets; seal foil packet tightly.
Bake at 400°F for 45 minutes or until beets are tender. Open foil; let beets stand in foil until cooled. To peel, gently rub skins of beets with cloth or paper towel until skins are removed. Cut into wedges.
Mix remaining dressing and orange juice in large bowl. Add beets; toss to coat. Set aside.
Arrange avocados on serving platter; top with layers of onions and beet mixture. Sprinkle with parsley and orange peel.
Kraft Kitchen Tips!
Best of Season
Look for smooth, firm round beets with dark unblemished skins, no more than 2 inches in diameter.
Use canned sliced beets in place of fresh ones.
Calories From Fat
% Daily Value
Total fat 9.2 g
Saturated fat 1.3 g
Cholesterol 0 mg
Sodium 151 mg
Total carbohydrate 11.3 g
Dietary fibre 3.7 g
Sugars 0 g
Protein 2.1 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.