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Salads & sides

Avocado and Beet Salad

Avocado and Beet Salad recipe
photo by:kraft
Easy, delicious & absolutely gorgeous! I used a can of beets instead of roasted & added a thin layer of spinach leaves below & a fresh mushroom on top. YUM!!!
posted by
munjor
on 8/13/2007
time
prep:
15 min
total:
15 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1/4
cup  KRAFT Italian Dressing
1/4
cup  orange juice
8
medium  beets, roasted, peeled and cut into wedges
4
medium  avocados, peeled, pitted and sliced
1
medium  red onion, thinly sliced
1/4
cup  chopped fresh parsley
1
Tbsp.  grated orange zest

Make It

MIX dressing and orange juice in large bowl. Add beets; toss to coat. Set aside.

ARRANGE avocados on serving platter; top with onions and beet mixture.

SPRINKLE with parsley and orange zest.

Kraft Kitchens Tips

Serving Suggestion
Enjoy this serving of salad at a summer get-together along with your favorite grilled lean meat.
How to Roast Beets
Gently wash beets; prick in several places with fork. Place beets in center of large sheet of foil. Drizzle with 1/4 cup KRAFT Italian Dressing. Fold up sides of foil to enclose beets; seal packet, leaving room for heat circulation inside. Bake at 400°F for 45 min. 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.
Creative Leftovers
Cooked beet greens make a delicious side dish. Blanch the greens for 10 min. in boiling salted water. Drain greens well, then add to a large skillet with a little olive oil; cook and stir on medium heat 15 min. or until greens are tender.
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