Roasted Beet, Avocado and Granny Smith Apples Tower Recipe - Allrecipes.com
Roasted Beet, Avocado and Granny Smith Apples Tower Recipe

Roasted Beet, Avocado and Granny Smith Apples Tower

Recipe by  

"Slices of roasted beets, avocado, and tart apples are topped with crumbled goat cheese, parsley and pine nuts and drizzled with olive oil."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees.
  2. Wash and scrub the beets. Pat dry. Place on large piece of aluminum foil. Lightly coat with olive oil. Add dash of salt and pepper. For even roasting, wrap foil over, covering beets completely, and crimp ends. Roast until cooked through, 30 to 50 minutes. Remove, uncover and let cool. Do not discard oil in the foil; you can use this later as dressing.
  3. Cut the avocados in half lengthwise and remove the pit and skin. Place flat side down on cutting board. Slice horizontally. Squeeze lemon juice on to prevent browning. Cut Granny Smith same way, but leave skin on. Squeeze lemon juice on to prevent browning.
  4. When the beets are cool enough to handle, slip their peels off using your fingers or a paring knife. Slice crosswise. Stack on plate alternating beets, apples and avocados. Sprinkle crumbled goat cheese over top. Garnish with parsley and pine nuts if desired. Drizzle the used olive oil from roasting and the rest of the olive oil and season with salt and pepper.
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Reviews More Reviews

Apr 30, 2014

I agree that this definitely needs some sort of dressing, but did enjoy the freshness of the apple against the creaminess of the avocado and earthiness of the beet. Being vegan, I used a vegan aged raw cashew cheese which made this dish a fully raw vegan dish, which was nice. I make a sugar free fat free maple mustard vinaigrette that is to die for that was really nice atop this stack as well. My husband also had trouble deciding how to dig into this, as the previous reviewer mentioned. He picked it up and bit (LOL). I cut into it with a very sharp knife and fork, but fully expected it to collapse like Jenga (it did). But it still tasted nice.

 
Apr 28, 2014

This was very good however,I felt it needed a dressing/vinagrette. Plus I wasn't sure how to eat it! I just chopped it up on the plate. I used feta cheese and toasted pecans. I will make it again, but in a salad form.

 

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Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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