Beet, Avocado and Pumpkin Seed Salad

thanks to shrinkingjeans.com   Beet, Avocado and Pumpkin Seed Salad

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 4 servings

Serving Size: 1/4 of total recipe

 

Gather

4 medium beets - I used two golden and two red - well cleaned and trimmed 2 avocados 2 tablespoons olive oil, divided pinch of dried dill salt red wine vinegar 1/8 cup roasted pumpkin seeds

Step by step

1. Preheat oven to 400F.
2. Lay a large piece of foil on the counter and place the beets in the center.
3. Drizzle 1 tablespoon of the olive oil over the beets and sprinkle with salt and pepper.
4. Wrap the foil around the beets creating a neat little package.
5. Place the beets in the oven and roast for 75-90 minutes, depending on size. When done, you should be able to pierce the beet with a paring knife.
6. Remove the beets from the oven and allow to cool until you can handle them.
7. Take the beets out of the foil, being careful to reserve the beet juice/olive oil mixture.
8. Run cool water over each beet to assist with sliding off the skin.
9. Dice the beets and place them in a bowl.
10. Pit and dice your avocados and throw them in the bowl as well.
11. In another small bowl, whisk together the beet juice/oil mixture, the rest of the olive oil, the dill, salt and vinegar.
12. Drizzle the dressing over the beets and toss gently with hands to combine.
13. Transfer to serving plates and sprinkle with pumpkin seeds.

Nutrition

WW PP; Calories 275; Total Fat 22.7g; Saturated Fat 3.3g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 123mg; Total Carbohydrates 18.7g; Dietary Fiber 8.8g; Sugars 8.6g; Protein 4.2g