It’s the end of February, lets eat salad. Salad? Yes! Although we don’t think of salad as a winter dish, with seasonal ingredients, salads can rock the table. We use roasted beets, oranges and spinach or power greens to make the salad beautiful and tasty.
Our herb of choice for this salad is 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.
Roasted Beets, Avocado and Toasted Almond Salad
- 4 Red or Gold Beets
- 1 TB Extra Virgin Olive Oil, plus more for drizzling
- 1 Avocado
- 2 Oranges
- 2 TB Chopped Toasted Almonds
- 1 to 2 TB Minced Dill
- 1 Clamshell Baby Spinach or Power 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 nuts, herbs, sea salt, and a drizzle of olive oil.