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Roasted Beet, Apple and Queso Fresco Salad
15 min prep time
1 hr 10 min cook time
4servings
How to Make Roasted Beet, Apple and Queso Fresco Salad
A delicious salad that lets you include some fall produce like beets.
15 min prep time
1 hr 10 min cook time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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Preheat oven to 400°F.
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Rub canola oil on beets, making sure to cover the whole surface. Pierce a few holes in beets so heat can circulate and speed up the cooking process. Place beets in a small baking dish and cover tightly with foil. Roast beets for 1 hour 10 minutes, until you can easily pierce the flesh of the beet with a fork. Remove from oven and place beets directly into a bowl with ice water. This will cool down the beets rapidly, stop the cooking process, and make removing the skins that much easier. When beets are cooled, peel off skins with a paper towel. Put beets into 1/2-inch cubes and set aside.
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Add avocado oil, lime juice, salt, and black pepper to a bowl and whisk briskly for 30 seconds to create your dressing. Set aside.
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In a separate bowl, add apples, 2 cups beet cubes, cilantro, queso fresco, and onions, and toss gently. Add dressing and toss once more. Now it’s ready to serve. Enjoy!
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 110
- % Daily value*
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Total Fat
4g
5%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 180mg 8%
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Total Carbohydrate
17g
6%
- Dietary Fiber 4g 14%
- Total Sugars 12g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 350mg 7%
Ingredients
canola oil
1 tsp
beets (about 12 ounces total)
3 small
fresh lime juice
1 tbsp
avocado oil
2 tsp
Kosher Salt
1/4 tsp
black pepper (cracked)
1/4 tsp
Golden Delicious apples (peeled and cubed (1/2-inch cubes))
2 cup
cilantro (finely chopped)
1 tbsp
queso fresco (crumbled)
1 tbsp
yellow onion (sliced)
1/4 cup
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