Best Rocio Salad Beets Avocado And Feta Recipes

ROCIO SALAD (BEETS, AVOCADO AND FETA)

Rocio Salad (Beets, Avocado and Feta) image

This beet, avocado and feta salad is a favorite in our household! It was introduced to us by my friend Rocio - she said that this is a common salad in her country, Chile. Creamy, sweet, salty and crunchy. . try it. . .you'll like it!!!

Provided by januarybride

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 heads romaine lettuce, cut into small pieces
1 avocado, seeded and cubed
1 cooked beet, cubed
1/2 cup crumbled feta cheese
1/2 cup Italian dressing (we like to use Good Seasonings Italian dressing made with red wine vinegar)
1 tablespoon honey

Steps:

Mix your Italian dressing with the honey.
Toss the lettuce with the dressing.
Top with beets, then avocado, then feta.
Garnish with freshly ground black pepper if you wish.

MY FAVORITE BEET SALAD

My Favorite Beet Salad image

Fresh roasted beets over a bed of baby spinach with tomatoes, avocados, onions and feta cheese drizzled with a balsamic dressing. You can cut this recipe in half for 4 servings, though it so good the next day too that I always make plenty.

Provided by monkeydoo3

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

6 large beets, trimmed
¼ cup extra virgin olive oil
salt and ground black pepper to taste
1 (8 ounce) package baby spinach leaves
2 tomatoes, cut into bite-sized pieces
2 avocados - peeled, pitted, and cut into bite-sized pieces
½ red onion, chopped, or to taste
1 (4 ounce) container crumbled feta cheese
½ cup balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard, or more to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place the beets into a large bowl, and drizzle with 1/4 cup olive oil, salt, and black pepper. Lay out 2 large squares of aluminum foil on a work surface, and place 3 beets onto the center of each sheet. Fold the aluminum foil into 2 envelopes, sealing the beets into the packets; place the packets into a baking dish.
Bake in the preheated oven until tender, 1 to 1 1/2 hours. Check for tenderness after 1 hour by piercing a beet with a fork. Open the foil, and allow the beets to cool until they can be handled; peel, and slice.
Lay out the spinach leaves on an attractive oblong-shaped serving platter. Sprinkle pieces of tomato and avocado over the spinach leaves, and top with chopped red onion. Lay the sliced warm beets over the salad, and top with crumbled feta cheese.
Whisk together balsamic vinegar, 1/2 cup of olive oil, and Dijon mustard until smooth; pour over the salad to serve.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 28.2 g, Cholesterol 12.6 mg, Fat 31.9 g, Fiber 9.7 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 400.3 mg, Sugar 16.9 g