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Butter Lettuce Salad with Roast Beets, Orange & Avocado

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Servings 1 serving

Ingredients
  

  • 2 heaping cups butter lettuce blend; torn if necessary
  • 1/2 cup diced roast beets*
  • 1/2 medium-large orange (I like Cara Cara); supremed/sectioned and roughly chopped (use all juices too)
  • 1/2 teaspoon balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • 1/4 medium-large avocado; diced
  • 2 teaspoons toasted pepitas
  • Sea salt, to taste
  • Fresh ground black pepper, to taste

Instructions
 

  • Arrange the lettuce on a medium-sized plate or bowl.
  • In another medium-sized bowl, add the diced beet, orange with juices, balsamic vinegar, and olive oil. Gently toss.
  • Spoon the dressed beet and orange mixture over the lettuce.
  • Top with the avocado and pepitas.
  • Season with salt and pepper. *To roast beets, wrap each beet in foil and place directly on the middle rack of a 425 degree oven. Roast until a knife inserted in the center meets little resistance. Once cool enough to handle, rub the skins off with your fingers. Dice or prep as desired.