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Apple, Beet and Avocado Salad

Apple, Beet and Avocado Salad

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Barrett

Winter produce at its best and in holiday colors too. You can also toss the salad instead of arranging it if you prefer.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
  3. Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
  4. 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.
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Reviews

lily p
30
8/7/2006

You know what I think? You only live once, so why not use a whole darn avocado. I also used 2 green onions instead of a regular onion. And it was delicious. Lots of flavour and colour.

Jerrol
24
11/15/2003

I prefer the apples and beets to be in cut in medium size chunks.

KRISTINE44
23
2/21/2003

this was quicker when i used canned beets and the taste was very nice