The dressing for this was light green before tossing with the beets. Then it turned pink, like everything does when it touches beets. It looks like it’s going to be sickly sweet, but it’s just beets and avocado dressing. I was interested to see the picture of this salad from the original post (and also from the Holiday Salad we made a few weeks ago, that turned gross looking after we tossed it) to see if they got the same pink salads we got, but they cheated by just plating the salad and then drizzling the dressing on top of each serving. They got pretty salads.
Inspired by ohsheglows.
Ingredients
makes 4 servings
- 3 red beets
- 3 golden beets
- 8 to 10 satsuma mandarins
- greens of choice (we used red leaf lettuce)
Dressing:
- 1/2 cup avocado flesh
- 1/4 cup coconut cream (the cream from the top of the can)
- 5 tbsp fresh lime juice, or to taste
- 1 tbsp agave nectar (or other liquid sweetener)
- 2 tbsp fresh orange juice
- 1 tsp grapefruit juice (optional)
- tiny pinch of salt
- water (as needed)
Preheat the oven to 425F. Trim both ends of each beet and wash well. Place a few beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for the other 3 beets on another sheet of foil. Place on a baking sheet and roast for 45-75 minutes, until a fork pricks through fairly easy. Check beets after 30 mins of roasting, and every 15 minutes thereafter. Cooking time will depend on the size…ours took 60-75 minutes.
With oven mitts on, carefully open the tin foil and allow to cool for 5-10 minutes. Now peel off the skin and discard. Slice beets into wedges.
While the beets roast, peel and section the satsumas.
Blend the dressing ingredients together (in a food processor). Adjust seasonings to taste, adding more sweetener, juice, or salt if desired. If dressing is too thick, add water to achieve desired consistency.
To assemble, toss beets and mandarins with dressing and serve over greens.
