I made this heart healthy snack today that was so easy and packed with flavor, not to mention visually pleasing with those gorgeous jewel tones. Avocados and beets are a match made in heaven!
You’ll Need:
* 2 Ripe Haas Avacados
* 2 Medium Size Beets – Roasted
* 1/4 Cup Blood Orange Juice
* 3 Tablespoons Balsamic Vinegar
* 1/3 Cup Extra Virgin OO
* 1/4 Cup Toasted Hazelnuts
* Salt + Pepper To Taste
You’ll want to roast your beets first. There are different ways to go about it, I usually roast them wrapped inside of foil but I was out of foil today, so instead, I cut them up in small dices, coated them with EVOO, seasoned with salt and pepper and placed them onto a cookie sheet that I lined with parchment paper. Bake at 350*F for about 30-45 minutes. While the beets are in the oven, toast your hazelnuts in a small pan on medium heat. It shouldn’t take longer than a couple of minutes, so don’t walk away from the pan! When they are nice and toasty, roughly chop them and put aside. To make the vinaigrette, whisk together the blood orange juice, balsamic, EVOO and salt and pepper. SO easy! When your beets are tender, place them in a bowl and spoon in your vinaigrette until they are nicely coated. I let mine marinate for an hour before plating, but that isn’t necessary if your under time constraint. Cut your avocados open and spoon in your roasted/marinated beets, drizzle any extra vinaigrette you may have and top with your toasted hazelnuts. Enjoy!