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Citrus Beet Salad with
Creamy Avocado Lime Dressing
Vegan, gluten-free, soy-free
Yield
4 servings
Prep time
40 minutes
Cook time
45 minutes
According to World's Healthiest Foods, beets are
anti-inflammatory, rich in antioxidants, support
detoxification, and are high in folate, manganese, fibre,
potassium, vitamin C, iron, and more. A handful of
reasons to dig in! Feel free to add nuts, seeds, grains,
etc if you wish. I also suggest using a grapefruit on
the sweeter side (such as a Ruby) or just leave out the
grapefruit if you prefer
Ingredients
For the salad
• 3 medium/large red beets
• 3 medium/large golden beets
• 2 navel oranges (or any variety)
• 1 grapefruit (Ruby suggested),
optional
• Greens of choice (I used a mix of
baby romaine and blanched beet
greens)
• Avocado Lime Dressing
For the dressing
• 1/2 cup avocado flesh
• 1/4 cup coconut cream (the cream
from the top of the can)
• 5 tbsp fresh lime juice, or to taste
• 1 tbsp agave nectar (or other liquid
sweetener)
• 2 tbsp fresh orange juice
• 1 tsp grapefruit juice (optional)
• tiny pinch of salt
Method
1. Preheat the oven to 425F. Trim
both ends of each beet and wash
well. Place a few beets on a large
piece of tin foil. Drizzle with oil
and wrap up. Do the same for the
other 3 beets on another sheet of
foil. Place on a baking sheet and
roast for 45-75 minutes, until a
fork pricks through fairly easy.
Check beets after 30 mins of
roasting, and every 15 minutes
thereafter. Cooking time will
depend on the size…mine took
60-75 minutes.
2. With oven mitts on, carefully
open the tin foil and allow to cool
for 5-10 minutes. Now peel off
the skin and discard. Slice beets
into wedges.
3. While the beets roast, prepare
the citrus. De-pith and slice into
segments (as shown in post).
Set aside. Reserve the scraps of
juicy flesh as you can use this to
squeeze into your dressing.
4. Blend the dressing ingredients
together in a processor. I used
my mini processor and it worked
well. Adjust seasonings to taste,
adding more sweetener, juice, or
salt if desired.
5. To assemble, add greens (I used a
mix of blanched beet greens and
baby romaine), followed by the
beets and citrus segments, top
with nuts, seeds, and/or cooked
grains, and finally the dressing.
www.ohsheglows.com
Recipe by Angela Liddon from Oh She Glows. Her first cookbook, The Oh She Glows Cookbook (2014) is a New York
Times Bestseller.