Sometimes I enjoy figuring out what to do with leftover ingredients. Today, I had one lonely serving of fresh beet left sitting in my fridge, just begging to become a part of my dinner. I refrained from haphazardly dicing it up and throwing it into a roasted vegetable medley. And decided instead to enjoy it as a salad.
Tossed with mixed baby greens, creamy avocado, asparagus, and crunchy toasted sesame seeds. Drizzled with a soy-balsamic dressing, which takes this delectable little salad from good to really, really awesome.
Beet, Avocado, and Asparagus Salad with Toasted Sesame Seeds and Soy-Balsamic Vinaigrette
Makes 1 side dish serving
1/4 medium red beet, peeled and cubed (about 1/2 cup)
2 asparagus stalks, ends trimmed and cut into thirds
1/2 tsp olive oil
1-2 cups mixed baby greens
1/4 avocado, pitted and cubed
1/4 tsp sesame seeds, toasted
salt and pepper
1 1/2 tsp olive oil
1/2 tsp balsamic vinegar
1/2 tsp gluten-free tamari
1/2 tsp agave nectar
1 tsp thinly sliced shallot
Preheat oven to 400. On a parchment-lined sheet, sprinkle beets and asparagus with salt and pepper. Toss with olive oil. Roast until veggies are tender, 15-20 min.
In a small bowl, combine balsamic vinegar, tamari, agave, and shallot. Whisk in olive oil.
To serve, toss beets, asparagus, greens, and avocado with vinaigrette. Sprinkle with sesame seeds and black pepper, if desired.