Avocado and Beet Salad

Avocado and Beet Salad
Yield:
20 servings, about 1/2 cup each

Ingredients

Ingredients Weights Measures
medium beets - 16 each
Kraft Classic Herb Dressing, divided - 1 cup [250 mL]
medium red onions, thinly sliced - 2 each
orange juice - 1/2 cup [125 mL]
medium avocados, peeled, pitted and cut into wedges - 6 each
fresh parsley, chopped - 1/2 cup [125 mL]
grated orange zest - 2 Tbsp. [30 mL]
medium beets - 8 each
Kraft Classic Herb Dressing, divided - 1/2 cup [125 mL]
medium red onions, thinly sliced - 1 each
orange juice - 1/4 cup [50 mL]
medium avocados, peeled, pitted and cut into wedges - 3 each
fresh parsley, chopped - 1/4 cup [50 mL]
grated orange zest - 1 Tbsp. [15 mL]

Directions

Wash beets gently; pierce in several places with fork. Place beets in centre of large piece of heavy-duty foil placed on sheet pan. Drizzle with 1/2 of the dressing. Bring up foil sides. Double fold top and ends of packet to seal, leaving room for heat circulation inside.

Bake in 400°F-standard oven 45 min. or until beets are tender. Open foil carefully to release steam. Cool. Peel beets by gently rubbing off the skins with a clean cloth or paper towel. Cut beets into wedges; place in large bowl. Add onions, orange juice and remaining dressing; toss to coat.

Arrange avocado wedges evenly on 20 salad plates (or 10 salad plates for trial recipe). Top with the beet mixture. Sprinkle each salad with about 1 tsp. of the parsley and about 1/4 tsp. of the orange peel.

Kraft Kitchens Tips

Best of Season
Choose smooth, firm round beets with dark unblemished skins and a diameter of 2 inches or less.

550335 : 98281

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Nutritional Information
Calories
 110
Total fat
 8 g
Saturated fat
 1.3 g
Cholesterol
 0 mg
Sodium
 113 mg
Carbohydrate
 9.5 g
Dietary fibre
 3.3 g
Protein
 1.8 g
Vitamin A
 3.4 %DV
Vitamin C
 19 %DV
Calcium
 1.7 %DV
Iron
 6.2 %DV