Prepare to tantalize your taste buds with a culinary masterpiece that's not just a salad, but a colorful explosion of textures and tastes! This Beet Fennel Avocado Salad is a game-changing dish that transforms simple ingredients into a gourmet experience that will make your mouth water and your health-conscious heart sing. Imagine a plate bursting with jewel-toned beets, crisp fennel, creamy avocado, and peppery arugula - a combination so irresistible, you'll want to make it your new go-to meal for every occasion!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegetarian
Serves: 2 servings
Ingredients
- 2 cups arugula
- 1 cup roasted beets, sliced
- 1/2 cup fennel, thinly sliced
- 1 avocado, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Start by preparing all your ingredients. Wash the arugula thoroughly under cold water and then gently pat it dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- Next, if you haven't done so already, roast the beets. You can do this by wrapping them in aluminum foil and baking at 400°F (200°C) for about 45-60 minutes until tender. Once cooled, peel and slice them. For this recipe, you will need 1 cup of sliced roasted beets.
- Thinly slice the fennel bulb using a sharp knife or a mandoline for even slices. Remove any tough outer layers and the fronds if they are too fibrous. You want about 1/2 cup of thinly sliced fennel.
- Cut the avocado in half, remove the pit, and carefully scoop the flesh out with a spoon. Slice the avocado into thin wedges for easy layering in the salad.
- In a large salad bowl, combine the arugula, sliced roasted beets, and fennel. Gently toss these ingredients together to mix them well without bruising the arugula.
- Drizzle 2 tablespoons of olive oil over the salad mixture. Season with salt and pepper to taste. Toss the salad gently again to ensure that the dressing evenly coats all the ingredients.
- Finally, arrange the sliced avocado on top of the salad. You can fan the slices out for a beautiful presentation.
- Serve immediately, enjoying the vibrant colors and fresh flavors of the salad. This dish pairs wonderfully with crusty bread or as a side to your favorite vegetarian entrée.
Tips
- Roast beets in advance to save time and allow them to cool completely before slicing.
- Use a mandoline for perfectly thin and uniform fennel slices.
- Choose ripe but firm avocados for the best texture and flavor.
- For extra flavor, consider toasting some pine nuts or adding crumbled goat cheese.
- Dress the salad just before serving to keep the arugula crisp and fresh.
- If you're not a fan of raw fennel, you can lightly sauté it to mellow its flavor.
- For a protein boost, add grilled chickpeas or sliced almonds.
- Always season to taste and don't be afraid to experiment with different herbs like fresh dill or mint.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 4g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
