Roasted Beet Stack
Ingredients
- 3 large beets, peeled and sliced 1/2" thick
- 1 1/2 cups vegetable stock ⓘ
- 1/4 cup olive oil ⓘ
- 1 tbsp. finely chopped red onion ⓘ
- 1 large heirloom tomato, seeded and diced small ⓘ
- 1 large avocado, diced small (do this last)
- 1 1/2 tbsp. whole grain mustard ⓘ
- 1 1/2 tbsp. strong Dijon mustard
- 2 tbsp. raspberry vinegar
- 2 tbsp. red wine vinegar ⓘ
- 1/3 cup grape seed oil (can substitute regular vegetable oil if needed.) ⓘ
- 1 tbsp. water
- 1/4 tsp. sea salt ⓘ
- 1/4 tsp. pepper ⓘ
- small dash of ground cumin ⓘ
Instructions
- 1) Heat oven to 350 degrees. Roast the beets in stock and olive oil in roasting pans covered in foil for 40-45 minutes. Baste every 15 minutes or so.
- 2) Mix both mustards with salt, pepper. Add both the vinegars.
- 3) Whisk the grape seed oil with the water. Then whisk into mustard mixture until smooth.
- 4) Mix the onion, tomato, and avocado. Add 1 tbsp. of the mustard dressing.
- 5) Mix the cumin and salt. Add to the tomato and avocado.
- 6) Create stacks by using about 3 beet slices with the avocado mixture in between. Drizzle dressing over each stack and serve.
Nutrition & Diet Analysis (per serving)
391
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).