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Avocado, Beet, and Orange Salad

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Recipe photo courtesy of Johnny Miller

This hearty fall salad is full of flavor and studded with crispy homemade croutons.

Source: Whole Living, October 2011
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Ingredients

Directions

Cook's Notes

The secret to crispy croutons is tearing the bread -- the nooks and crannies absorb more olive oil than evenly sliced pieces. (Of course, the real challenge is not devouring the whole batch when they're warm and fresh out of the oven.)

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  • cdp
    16 DEC, 2014
    Made this for ladies luncheon. Did not make croutons, but added fresh diced tomatoes, pears and baby vidalia onion. Used gold and red beets. Served on large platter. Add a bit more of orange juice. Next time will add some fresh orange zest to spice up dressing. Great presentation, delicious.
    Reply
  • Joylette
    29 OCT, 2013
    Have made this twice now, and it is a fabulous, fantastic thing to do with beets. A hit with my whole family. First time I made as written; second time, because of what I had on hand, I used a mostly-arugula salad blend, subbed halved grapes for oranges, used 1 tbsp. maple syrup instead of OJ in the dressing (to go better w/the roasted squash I served alongside), & topped with probably 1/4 c. shaved parmesan. Both times I halved the oil (as previously suggested) & had to stop myself from eating!
    Reply
  • hstrode
    27 JAN, 2013
    Not a bad recipe. I recommend cutting the EVOO down to 1/2 or even 1/3 of the recommended amount. 1/4 cup was WAY too much. Also recommend dicing the beets down to small small bite sizes for an easier meal. Croutons & seeds add a nice crunch.
    Reply
  • abbp
    9 JAN, 2013
    I'm looking forward to making this - I am following the 28 day cleanse right now using the 2012 info, and this will be fantastic for week one, minus the croutons, and I'll probably use fresh squeezed OJ and apple cider vinegar! In a few weeks I might have this over some quinoa!
    Reply

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