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Butter Lettuce Salad with Roast Beets, Orange & Avocado

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Servings: 1 serving
Ingredients Method

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

Method
 

  1. Arrange the lettuce on a medium-sized plate or bowl.
  2. In another medium-sized bowl, add the diced beet, orange with juices, balsamic vinegar, and olive oil. Gently toss.
  3. Spoon the dressed beet and orange mixture over the lettuce.
  4. Top with the avocado and pepitas.
  5. 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.