Avocado, Beet and Orange Salad

By á-17331

Martha Stewart on The Today Show, from her new "Meatless" cookbook

Ingredients

• 1 small bunch beets (about 1 pound), trimmed
• 2 slices rustic bread, torn into 1-inch pieces (2 cups)
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 teaspoons balsamic vinegar
• 2 tablespoons fresh orange juice
• 2 firm, ripe avocados, halved, pitted, peeled and sliced
• 2 navel oranges, peel and pith removed, segmented
• 2 cups spinach (trimmed, washed well and drained)
• 1 tablespoon toasted salted sunflower seeds

Preparation

Step 1

1. Preheat oven to 425 degrees. Wrap beets tightly in parchment, then foil. Place on a rimmed baking sheet, and roast until tender, about 1 hour. Let cool slightly, and then rub off skins with paper towels. Slice beets into wedges.
2. Meanwhile, toss bread pieces with 2 tablespoons olive oil, season with salt and pepper, and toast on a rimmed baking sheet until golden, about 6 minutes.
3. Whisk together vinegar, orange juice and remaining 2 tablespoons oil in a small bowl; season with salt and pepper. Combine beets, avocados, oranges, spinach and croutons in a large bowl or on a serving platter. Drizzle vinaigrette over salad and season with salt and pepper. Top with sunflower seeds, and serve.