Roasted Beet & Avocado Salad |Cooking With Amanda

You're probably looking at this salad like, "where are all the brownies?"

True, this salad is pretty much as healthful as they come, but I promise, it still makes for a filling meal that really whets your whistle!

Have you ever added roasted vegetables to your salad? It may seem counterintuitive to include cooked veggies in a dish that is normally served raw, but adding roasted vegetables to salad is genius! Roasted vegetables make for a more substantial meal and enhance the nutrient profile of your salad. I especially love roasted beets in because they are one of the most nutrient-dense foods in the world and also have a naturally sweet, earthy flavor.

While beet season is June through October, they are available at most grocery stores year-round. Because they are rich in starches and natural sugars, they make for excellent comfort food, while providing your body with antioxidants, vitamins, and minerals. Beets can be an acquired taste for some people, but they are absolutely delicious, and - do I dare say: addictive - once you get used to them.

For me, the key to a great salad is variety of flavor and texture. I also like adding protein, healthy fats, and heavier vegetables to salads to make them filling and satisfying. In my book, the salad essentials include sweet, tangy, creamy, and crunchy ingredients, which keep the meal just as delicious and interesting as it is nutritious.

And can we just talk about the Maple Dijon Balsamic Dressing? Slurp! I never thought I would deem a salad dressing, "addicting," but this one it. Plus, it includes ingredients you probably already have on hand. The dressing is perfect to whip up in large quantities to keep in the refrigerator for all of your favorite salads. It takes just seconds to make it in a blender or food processor, and it adds so much pep to your meal.

Between the fresh baby kale, sweet roasted beet, creamy avocado, zesty green onion, and crunchy cashews, this recipe has everything it takes for a flavor-packed and texturally pleasing salad. Next time you're looking to change up your green routine, be sure to roast up some beets!

Gotta love a kale salad, man. Want some more inspiration? Try Julia's detox kale salad and Urvashee's warm kale barley salad too.

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Roasted Beet & Avocado Salad Recipe

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Ingredients

For the Balsamic Vinaigrette:

1/3 cup grapeseed oil
1/3 cup balsamic vinegar
2 teaspoons dijon mustard
1 tablespoon pure maple syrup
1/2 teaspoon dried basil

For the Salad:

5 ounces baby kale leaves
1 small beetroot, roasted
1 avocado, peeled and sliced
4 stalks green onion, chopped
1/4 cup roasted cashews

Directions

For the Balsamic Vinaigrette:

Combine all ingredients for the maple Dijon balsamic vinaigrette in a blender or food processor. Blend until completely incorporated and creamy. Refrigerate until ready to use.

For the Salad:

Preheat the oven to 400°F.
Scrub and peel the beet. Chop it into 1/2-inch cubes and place it on a long sheet of foil. Wrap the beet in the foil, creating a packet. Place the foil packet on a baking sheet and roast for 45 to 50 minutes, or until beet is soft and juices are seeping out. Allow hunks of beet to cool slightly before placing them in a bowl in the refrigerator to chill (Note: you can serve the salad with warm or cold roasted beets).
In a large salad bowl, combine all of the ingredients for the salad. Add in desired amount of maple Dijon balsamic vinaigrette and toss until all of the ingredients are coated. Serve and enjoy!