Grilled Avocado and Chioggia Beet Salad Recipe
Make Half Your Plate Fruits & Veggies
| Grilled avocado slices and golden or Chioggia beets atop fresh arugula, goat cheese and walnuts drizzled with lemon vinaigrette and served over sorghum. | ||
| Recipe Cost for 4 People: $16.24 ($4.06/serving)* | ||
| Preparation Time: 50-60 minutes, including sorghum cook time. | ||
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Vinaigrette
Salad
NOTE: Large avocados recommended for this recipe. A large avocado averages about 8 ounces. |
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| Cook sorghum according to package directions, drain and rinse with cool water. In medium sauce pan, boil Chioggia Beets until slightly tender. While sorghum and beets are cooking, whisk together vinaigrette ingredients. Drain beets and add cool water; set aside. Slice avocado in half; remove skin and pit. Slice into 8 wedges. Peel cooled beets, cut into chunks. Brush avocado slices and beet chunks with olive oil. Grill avocado slices and beets, using a grill pan. Turn gently after 2-4 minutes and grill another 2-4 minutes. Remove from grill. In a large bowl, toss all other ingredients. Top with avocado slices and beets, drizzle with dressing, and serve. Complete this Healthy Plate: Serve with glass of skim milk. |
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| Serves: 4 | ||
| Fruits & Veggies per Serving 1.25 Cups |
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| Nutrition Info | ||
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| Calories: 350 Total Fat: 21g Saturated Fat: 3.5g % of Calories from Fat: 54% % Calories from Sat Fat: 9% |
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Protein: 7g Carbohydrates: 40g Cholesterol: 10mg Dietary Fiber: 8g Sodium: 240mg |
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| An excellent source of fiber, vitamin C and folate, and a good source of protein, vitamin A, vitamin E, thiamin, niacin, vitamin B6, pantothenic acid, potassium, iron, phosphorus, magnesium and copper. | ||
*Retail prices, Boulder, Colorado, and online, Winter 2017.
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