This tasty winter salad is not only delicious but also rich in vitamins. I like to use fresh beets, which I easily find at my greengrocer, as baking them enhances their flavor and keeps them firmer. However, if you can’t find fresh beets, you can substitute them with pre-cooked ones.
To get the best out of this tasty salad, be sure to use quality extra virgin olive oil and don’t be stingy with the pepper, which gives an extra kick, especially to the oven-baked beets. Also, if you prefer a milder taste, replace the cheese with mozzarella.
If you like tasty salads, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 2-4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 lbs beets (fresh)
- 5 cups curly endive (or other lettuce of choice)
- 2 oranges
- 1 avocado
- to taste walnuts
- 4 oz cheese (cubed, or shaved Parmesan)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste balsamic vinegar
Steps
To prepare the tasty winter salad, preheat the oven to 375 degrees Fahrenheit (fan-forced) and line a baking sheet with parchment paper.
Wash and peel the beets (consider wearing gloves to avoid staining your hands) and cut into roughly 1-inch cubes.
Place the beet cubes on the baking sheet and season with salt, plenty of pepper, and extra virgin olive oil. Mix well and bake at 375 degrees for about 30 minutes until softened. Stir halfway through cooking.
Meanwhile, wash the curly endive and let it drain. Roughly chop and arrange on plates.
Remove the peel from the oranges with a knife, meaning cut off both ends and remove the peel and white part following the curve with a sharp knife. Then slice the oranges.
Cut the avocado in half, remove the pit, and scoop out the flesh in one piece with a spoon. Cut the avocado flesh into cubes and add to the salad along with the orange slices.
Also, add walnut halves to taste and cheese cubes.
Once the beets are cooked, remove them from the oven and add the cubes to your tasty salad. Season with salt, pepper, extra virgin olive oil, and balsamic vinegar and serve.
