Roasted Beetroot and Avocado Salad

This roasted beetroot and avocado salad is a simple yet delicious dish that's perfect for a light lunch or dinner. The beets are roasted until tender and slightly caramelized, and then tossed with avocado, red onion, and cilantro. The result is a salad that's both flavorful and refreshing.

Beets have been cultivated for centuries, and they were a staple food in ancient Rome. In the Middle Ages, beets were used to treat a variety of ailments, including headaches, stomach problems, and skin conditions. Today, beets are still prized for their nutritional value. They're a good source of fiber, vitamins, and minerals, and they're also low in calories.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 large beetroot, peeled and chopped
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 ripe avocado, peeled and sliced
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss the beets with the olive oil, thyme, salt, and pepper.
3. Spread the beets on a baking sheet and roast for 20-25 minutes, or until tender.
4. Let the beets cool slightly.
5. Add the avocado, red onion, and cilantro to a bowl.
6. Add the cooled beets to the bowl and toss to combine.
7. Serve immediately.

Why It Works

• Roasting the beets intensifies their flavor and makes them slightly caramelized.
• The combination of sweet beets, creamy avocado, and tangy red onion is a perfect balance of flavors.
• The cilantro adds a fresh, herbaceous flavor to the salad.
• This salad is a good source of fiber, vitamins, and minerals.