Description
This beet carpaccio is a true power salad! Vitamins and antioxidants, healthy fats and fiber all combined into a delicious salad
Ingredients
Scale
- 2 large beets, thoroughly washed
- 1 avocado, slightly firm
- 3 tbsp chopped pecans or walnuts
- 1 tbsp extra virgin olive oil
- 1 tsp grain mustard
- 1 tsp Dijon mustard
- 2 tsp apple cider vinegar
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp agave nectar
- 1/8 tsp salt, or to taste
- 2 tsp chia seeds
- 2 tbsp chopped chives
Instructions
- Preheat oven to 400F. Wrap beet in foil and bake for about an hour, until tender. Set aside to cool and remove skin.
- To prepare the dressing, combine olive oil, grain and Dijon mustard, vinegar, lemon juice, agave and salt in a glass jar. Shake vigorously, add chia seeds and let sit for a few minutes
- In the meantime, using a mandolin or a very sharp knife, thinly slice the cooled beet. Arrange slices on 2 salad plates. Dice avocado and place in the center of each plate. Sprinkle nuts and chopped chives all around and top with chia dressing
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Salad
- Method: roast
- Cuisine: vegan
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 103
- Sugar: 2.5
- Sodium: 454
- Fat: 8.6
- Saturated Fat: 1.1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 2
- Cholesterol: 0