Roasted Beet Salad with Orange and Avocado
Ingredients
- 7-8 small fresh beets
- ¼ cup olive oil
- Kosher salt
- Fresh black pepper
- ¼ cup white balsamic vinegar or Cider Vinegar
- ¼ cup Messina Hof Orange Muscat Mistella
- ¼ cup orange juice
- 1 tsp Dijon mustard
- ¾ cup olive oil
- Salt and pepper to taste
- 1 avocado peeled, deseeded and cut into slices
- 2 oranges, segmented
- 1 handful toasted nuts of your choosing
Instructions
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Trim the beet green from the top of the beets
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(these can be cooked separately for a nutritious green)
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Wash the beets well
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Place in a roasting pan seasoned with salt and pepper
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Drizzle with olive oil, pour a cup of water in the pan
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Cover with foil and roast for 45 minutes – 1 hour
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(until a knife inserted in beet goes in smoothly)
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Cool and peel the beets, cut them into quarters
For the vinaigrette
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Whisk together all of the ingredients in the second section
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Now arrange the beets, avocado and orange segments as you like on a plate
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Drizzle with vinaigrette and sprinkle with toasted nuts
The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.