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Avocado and Beet Salad

Avocado and Beet Salad recipe
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photo by:
kraft
recipe by: kraft

What You Need

8 medium beets
1/2 cup Kraft Classic Herb Dressing, divided
1/4 cup orange juice
3 medium avocados, peeled, pitted and cut into wedges
1 medium red onion, thinly sliced
1/4 cup chopped fresh parsley
1 Tbsp. grated orange zest

Make It

GENTLY wash beets; pierce in several places with fork. Place beets in centre of large sheet of foil. Drizzle with 1/4 cup dressing. Fold up sides of foil to enclose beets; seal foil packet tightly.

BAKE at 400°F for 45 minutes or until beets are tender. Open foil; let beets stand in foil until cooled. To peel, gently rub skins of beets with cloth or paper towel until skins are removed. Cut into wedges.

MIX remaining dressing and orange juice in large bowl. Add beets; toss to coat. Set aside.

ARRANGE avocados on serving platter; top with layers of onions and beet mixture. Sprinkle with parsley and orange peel.

kraft kitchens tips

Best of Season
Look for smooth, firm round beets with dark unblemished skins, no more than 2 inches in diameter.
Substitute
Use canned sliced beets in place of fresh ones.

nutritional information

K:42017v1ec:89550

most recent review

reviewed by: mumsy_o
on: 5/31/2006
 mumsy_o

use what's on hand

type of meal

RecipeDetail