Butter Lettuce Salad with Roast Beets, Orange & Avocado
Try this Butter Lettuce Salad with Roast Beets, Orange & Avocado recipe, or contribute your own.
Try this Butter Lettuce Salad with Roast Beets, Orange & Avocado recipe, or contribute your own.
- 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
Step-by-step
- 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.
Equipment and Beet Roasting Mechanics
Roasting whole roots demands specific thermal control. Wrap each beet securely in aluminum foil to trap moisture. Place them directly on the middle rack of a 425 degree oven. They are done when a thin paring knife slides into the center with zero resistance. Let them cool until manageable before rubbing the skins away with paper towels. Dice them uniformly so each bite integrates properly with the other elements. Thin butter lettuce leaves bruise easily under heavy dressing. Toss the beets, orange segments, vinegar, and oil in a separate bowl first. This prevents the delicate greens from becoming soggy before plating occurs.
Texture Management and Dietary Adaptation
Avocado oxidation begins immediately upon cutting. Slice the fruit at the very last second and toss it in a fraction of lemon juice if holding it longer than two minutes. Toast raw pepitas in a dry skillet over medium heat for precisely three minutes until fragrant. Watch them constantly because seeds burn quickly. For dairy-free modifications, omit any cheese if added optionally, relying entirely on the olive oil and balsamic emulsion for richness. Salt the assembled dish right before eating to draw out minimal moisture from the greens.
