Salads & sides

Avocado and Beet Salad

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

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1/4

cup KRAFT Italian Dressing

1/4

cup orange juice

medium beets, roasted, peeled and cut into wedges

medium avocados, peeled, pitted and sliced

medium red onion, thinly sliced

1/4

cup chopped fresh parsley

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.