| Ingredients |
| |
| 1 |
each |
butter lettuce, chopped |
| 1 |
each |
large avocado |
| 2 |
each |
medium beet |
| 1 |
cup |
hazelnut |
| |
| Dressing |
| |
| ½ |
cup |
orange juice |
| 2 |
Tbsp |
mayonnaise |
| 1 |
Tbsp |
honey |
| 4 |
Tbsp |
canola oil |
| ¼ |
tsp |
salt |
| |
|
| Preparation steps: |
- Prepare the beets ahead: cook the beets in water about 40 minutes, until ready.
Cool to room temperature. Peel and cut into large cubes. The beets can be refrigerated
for up to a week.
- Prepare the dressing in a jar and mix well.
- Mix the lettuce with half the dressing. Divide the lettuce into serving plates.
- Arrange the avocado, beets and hazelnuts and drizzle the rest of the salad dressing on top.
|
|
|
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