Rocio Salad Beets Avocado and Feta

Brighten up your table with the vibrant and wholesome Rocio Salad featuring roasted beets, creamy avocado, and tangy feta cheese. This stunning salad combines earthy, oven-roasted beets and buttery avocado slices with the crunch of toasted walnuts and a bed of crisp mixed greens. A zesty homemade vinaigrette, made with olive oil, lemon juice, Dijon mustard, and honey, ties everything together with a perfect balance of sweet and savory flavors. Finished with crumbled feta for a delightful salty kick, this salad is not only packed with nutrients but also a feast for the eyes. Ideal as a light lunch, a starter, or a side dish to your favorite mains, this easy-to-make salad comes together in under an hour, serving up both elegance and health in every bite!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium red beets
• 2 tablespoons olive oil
• 2 large avocados
• 3 ounces feta cheese
• 4 cups mixed greens
• 1 teaspoon honey
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 cup walnuts

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and trim the beets by cutting off the tops and roots. Wrap each beet individually in aluminum foil.

Step 3

Place the wrapped beets on a baking sheet and roast in the oven for 40-45 minutes, or until they are tender when pierced with a knife.

Step 4

While the beets roast, prepare the vinaigrette: In a small bowl, whisk together olive oil, honey, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper. Set aside.

Step 5

Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently until fragrant. Remove from heat and let cool.

Step 6

Once the beets are done roasting, let them cool slightly, then peel the skin off by rubbing them with a paper towel or your hands. Slice the beets into bite-sized wedges.

Step 7

Slice the avocados in half, remove the pits, and scoop out the flesh. Slice each avocado half into thin wedges.

Step 8

Assemble the salad: Start with a bed of mixed greens on a large serving platter or individual plates.

Step 9

Arrange the beet slices, avocado wedges, and crumbled feta cheese on top of the greens.

Step 10

Sprinkle the toasted walnuts over the salad for added crunch.

Step 11

Drizzle the prepared vinaigrette evenly over the salad just before serving.

Step 12

Serve immediately and enjoy this colorful and nutritious dish!

Nutrition Facts

Serving size	(1417.5g)

Amount per serving	% Daily Value*
Calories	1974.7

Total Fat 160.5g	0%
Saturated Fat 29.9g	0%
Polyunsaturated Fat 31.6g
Cholesterol 75.7mg	0%
Sodium 2788.4mg	0%
Total Carbohydrate 118.1g	0%
Dietary Fiber 53.7g	0%
Total Sugars 48.8g
Protein 42.4g	0%

Vitamin D 13.6IU	0%
Calcium 685.7mg	0%
Iron 10.9mg	0%
Potassium 4962.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 8.1%

Carbs: 22.6%