Roasted Beet, Broccoli and Avocado Salad
Notes:
Add more protein:
- 1/2 cup of rinsed and drained canned lentils, chickpeas or shredded chicken
- Beets contain nitrates and pigments that help to lower blood pressure and increase athletic performance
Ingredients
- 1/2 Avocado(s) (cubed)
- 1 beet(s) Beets, raw (diced)
- 1/2 head Broccoli, raw (chopped)
- 1/4 cup Pumpkin seeds (pepitas)
- 1 tbsp Olive Oil, Extra Virgin
- 1 tsp Salt and pepper
- 1 tbsp White wine vinegar (dressing)
- 1 tbsp Red wine vinegar (dressing)
- 2 tbsp Olive Oil, Extra Virgin (dressing)
- 1 pinch Sea Salt (dressing)
- 1 dash Black pepper (dressing)
Instructions
- Pre-heat oven to 425ºF (218ºC).
- Place beets and broccoli on a cookie sheet, season with salt and pepper, drizzle with olive oil, and roast for 20 – 30 minutes, or until tender.
- In the meantime, combine white and red wine vinegar, sea salt and pepper in a small bowl. Slowly add in olive oil whisking until combined.
- In a large serving bowl, arrange the beets, broccoli, and avocado.
- Top with pumpkin seeds and drizzle with dressing.
- Toss and serve.
