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Roasted Beet and Avocado Salad with Cashews

Ingredients For the Balsamic Vinaigrette: 1/3 cup grapeseed oil 1/3 cup balsamic vinegar 2 teaspoons dijon mustard 1 tablespoon pure maple syrup 1/2 teaspoon dried basil For the Salad: 5 ounces baby kale leaves 1 small beetroot, roasted 1 avocado, peeled and sliced 4 stalks green onion, chopped 1/4 cup roasted cashews Directions For the Balsamic Vinaigrette: Combine all ingredients for the maple Dijon balsamic vinaigrette in a blender or food processor. Blend until completely incorporated and creamy. Refrigerate until ready to use. For the Salad: Preheat the oven to 400°F. Scrub and peel the beet. Chop it into 1/2-inch cubes and place it on a long sheet of foil. Wrap the beet in the foil, creating a packet. Place the foil packet on a baking sheet and roast for 45 to 50 minutes, or until beet is soft and juices are seeping out. Allow hunks of beet to cool slightly before placing them in a bowl in the refrigerator to chill (Note: you can serve the salad with warm or cold roasted beets). In a large salad bowl, combine all of the ingredients for the salad. Add in desired amount of maple Dijon balsamic vinaigrette and toss until all of the ingredients are coated. Serve and enjoy!