Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Spring Salad with Radishes and Beets
Details
- Serving Size: 1
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 9 Points
Cuisine
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 1/2 cup baby spinach
- 1/3 cup roasted golden beets (see directions for roasting beets)
- 1 medium watermelon radish, thinly sliced
- 2 medium French breakfast radishes, thinly sliced
- 1/4 medium avocado, sliced
- 1/3 medium fuji apple, sliced
- 1 Tbs feta cheese
- 1/2 Tbs sliced roasted almonds
- 1 to 2 Tbs olive oil (for roasting beets)
- salt and pepper to taste
Instructions
Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone mat.
Peel 3-4 medium beets and dice them into small cubes.
In a medium-sized bowl, toss the beets with 1 to 2 tablespoons of olive oil.
Sprinkle a dash of salt on the beets and mix again.
Spread the beets onto a baking sheet in a single layer.
Bake for about 30 to 35 minutes, or until they can be easily pierced with a fork.
In a small bowl, mix the spinach, radishes, 1/3 cup beets, feta, and sliced almonds together.
Pour the salad onto a plate and top with sliced avocado and apples.
Refrigerate any leftover beets in an airtight container
Season salad with salt and pepper and enjoy with your dressing of choice.
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