Beet, Avocado, Queso Fresco and Walnut Salad

Salads

Beet, Avocado, Queso Fresco and Walnut Salad
Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 4
Calories 290
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 25mg 8%
Sodium 220mg 10%
Total Carbohydrates 28g 10%
Dietary Fiber 4g 14%
Total Sugars 19g  
  Includes 0g Added Sugars 0%
Protein 6g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 95mg 8%
Iron 2mg 10%
Potassium 335mg 23%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The soft texture of beets, avocados and cheese is paired with the savory crunch of walnuts. A zesty vinaigrette dressing makes this salad burst with flavor.

Ingredients

  • 1 lb. beets
  • 1 ea. large Avocado From Mexico, halved, pitted, peeled, and cut into 1"-pieces
  • 1/4 c. Mexican crema, Latin-style cream, crème fraiche, or sour cream
  • 1/4 t. freshly ground black pepper
  • 1 ea. pinch kosher salt
  • 1 c. freshly squeezed orange juice, from zested orange
  • 1 T. apple cider vinegar
  • 1 t. honey
  • 1 ea. zest of medium orange
  • 1/4 c. chopped walnuts
  • 1/4 c. crumbled queso fresco, farmer's cheese, goat cheese, or mild feta
  • 1 T. chopped fresh chives

Instructions

  1. Cut off greens and most of the stems from the beets, leaving about 1-inch. Don’t scrub or peel the beets. Rinse them off, place them in a medium saucepan and cover with cold water.
  2. Bring to a boil over high heat, reduce the heat to medium low to keep at a gentle simmer and cook until tender, for about 30 minutes. Drain. Once cool enough to handle, peel the beets and cut into bite-sized pieces of about 1-inch.
  3. In a medium bowl, combine the Mexican crema with the salt and pepper.
  4. In a small saucepan, pour the orange juice along with the apple cider vinegar, the honey and orange zest. Place over medium-high heat, bring to a simmer and cook for 2 to 3 minutes, stirring constantly. Liquid should have reduced to about 1/3 of a cup. Pour into the crema mixture and combine.
  5. Divide the beets and avocado pieces in salad plates. Drizzle orange cream dressing all over the top. Garnish with the walnuts, queso fresco and chives.

Reviews

Nutrition Facts
Beet, Avocado, Queso Fresco and Walnut Salad
Amount Per Serving 4
Calories 290 Calories from Fat 0
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 25mg 8%
Sodium 220mg 10%
Total Carbohydrates 28g 10%
Dietary Fiber 4g 14%
Total Sugars 19g  
  Includes 0g Added Sugars 0%
Protein 6g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 95mg 8%
Iron 2mg 10%
Potassium 335mg 23%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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