Butter Lettuce Salad with Roast Beets, Orange & Avocado
Try this Butter Lettuce Salad with Roast Beets, Orange & Avocado recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- sea salt to taste
- fresh ground black pepper to taste
- 1 teaspoon extra virgin olive oil
- 2 cups butter lettuce blend torn if necessary
- 1/2 cup diced roast beets*
- 1/2 medium-large orange (i like cara cara); supremed/s
- 1/2 teaspoon balsamic vinegar
- 1/4 medium-large avocado; diced
- 2 teaspoons toasted pepitas
- Carbohydrate 0.516105 g
- Cholesterol 0 mg
- Fat 2.15325999563799 g
- Fiber 0.0265 g
- Protein 0.023935 g
- Saturated Fat 0.297851999397694 g
- Serving Size 1 1 serving (5g)
- Sodium 155.728499999913 mg
- Sugar 0.489605 g
- Trans Fat 0.058361999881877 g
- Calories 22 calories
Arrange the lettuce on a medium-sized plate or bowl.In another medium-sized bowl, add the diced beet, orange with juices, balsamic vinegar, and olive oil. Gently toss.Spoon the dressed beet and orange mixture over the lettuce.Top with the avocado and pepitas.Season with salt and pepper. *To roast beets, wrap each beet in foil and place directly on the middle rack of a 425 degree oven. Roast until a knife inserted in the center meets little resistance. Once cool enough to handle, rub the skins off with your fingers. Dice or prep as desired.
