April kicks off the spring social season, and whether you are celebrating Easter, Passover or just the change in season, this salad is one to share.
It sings with not only the veggies but also one of the ironic herbs of spring – dill!
Dill has been around for centuries for both food and medicinal purposes. In the food industry, you may be used to seeing it within pickles….but this herb goes way past just dill pickles! It contains many polyphenols, flavonoids and tannins it contains which make it a powerhouse for your health this spring. Some studies have shown it helping with depression, cholesterol, gut health, and giving you a good energy boost. This salad as a whole will give you a good burst of energy this spring!
Beet, Orange and Avocado Salad with Dill
- 4 Red or Gold Beets
- 1 TB Extra Virgin Olive Oil, plus more for drizzling
- 1 Avocado
- 2 Oranges
- 2 TB Shelled Pistachios, Coarsely Chopped
- 1 Tsp Minced Herbs (your choice – what do you have in the fridge?)
- Sea Salt
- Arugula or Baby Greens
Preheat the oven to 450F degrees. Wash beets, pat dry and place beets on a sheet of foil, rub with vegetable oil. Tightly close the foil packets and roast on a baking sheet for 45-60 minutes, or until a fork easily slides into them.
To peel, run beets one by one under cool water while rubbing the peels off. Set them aside to cool. When cool slice thinly.
While the beets are cooling, slice the avocado and oranges, Make a bed out of the greens and layer the beets, avocado and orange on top and sprinkle with pistachios, herbs, sea salt, and a drizzle of olive oil.