Slices of roasted beets, avocado, and tart apples are topped with crumbled goat cheese, parsley and pine nuts and drizzled with olive oil.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees.

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  • Wash and scrub the beets. Pat dry. Place on large piece of aluminum foil. Lightly coat with olive oil. Add dash of salt and pepper. For even roasting, wrap foil over, covering beets completely, and crimp ends. Roast until cooked through, 30 to 50 minutes. Remove, uncover and let cool. Do not discard oil in the foil; you can use this later as dressing.

  • Cut the avocados in half lengthwise and remove the pit and skin. Place flat side down on cutting board. Slice horizontally. Squeeze lemon juice on to prevent browning. Cut Granny Smith same way, but leave skin on. Squeeze lemon juice on to prevent browning.

  • When the beets are cool enough to handle, slip their peels off using your fingers or a paring knife. Slice crosswise. Stack on plate alternating beets, apples and avocados. Sprinkle crumbled goat cheese over top. Garnish with parsley and pine nuts if desired. Drizzle the used olive oil from roasting and the rest of the olive oil and season with salt and pepper.

Nutrition Facts

235 calories; protein 4.8g 10% DV; carbohydrates 13.4g 4% DV; fat 19.3g 30% DV; cholesterol 9.2mg 3% DV; sodium 96.4mg 4% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/01/2014
I agree that this definitely needs some sort of dressing but did enjoy the freshness of the apple against the creaminess of the avocado and earthiness of the beet. Being vegan I used a vegan aged raw cashew cheese which made this dish a fully raw vegan dish which was nice. I make a sugar free fat free maple mustard vinaigrette that is to die for that was really nice atop this stack as well. My husband also had trouble deciding how to dig into this as the previous reviewer mentioned. He picked it up and bit (LOL). I cut into it with a very sharp knife and fork but fully expected it to collapse like Jenga (it did). But it still tasted nice. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/28/2014
This was very good however I felt it needed a dressing/vinagrette. Plus I wasn't sure how to eat it! I just chopped it up on the plate. I used feta cheese and toasted pecans. I will make it again but in a salad form. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/30/2014
I agree that this definitely needs some sort of dressing but did enjoy the freshness of the apple against the creaminess of the avocado and earthiness of the beet. Being vegan I used a vegan aged raw cashew cheese which made this dish a fully raw vegan dish which was nice. I make a sugar free fat free maple mustard vinaigrette that is to die for that was really nice atop this stack as well. My husband also had trouble deciding how to dig into this as the previous reviewer mentioned. He picked it up and bit (LOL). I cut into it with a very sharp knife and fork but fully expected it to collapse like Jenga (it did). But it still tasted nice. Read More
(1)
Rating: 3 stars
04/28/2014
This was very good however I felt it needed a dressing/vinagrette. Plus I wasn't sure how to eat it! I just chopped it up on the plate. I used feta cheese and toasted pecans. I will make it again but in a salad form. Read More
(1)
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