Beet-Walnut Salad with Avocado

Brown Rice Pilaf with Cherries
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Ingredients

  • 3 beets
  • 1½ cups coarsely chopped walnuts
  • 2 avocados, peeled and chopped
  • 3 Tbsp fresh lemon juice
  • 8 cups sliced romaine lettuce
  • 1 cup thinly sliced red onion
  • ⅓ extra virgin olive oil
  • 1 Tbsp Dijon mustard
  • 1 tsp salt
  • ¼ tsp pepper

Instructions

  1. Place beets in a bowl with a small amount of water; cover with plastic wrap, and fold back a small edge.
  2. Microwave at HIGH 5 minutes. Cool beets; peel and chop.
  3. Cook nuts in a nonstick skillet over low heat until toasted and fragrant.
  4. Toss avocados with lemon juice.
  5. Place lettuce in a large bowl; top with beets, avocado, nuts and onion.
  6. Stir together oil, mustard, salt and pepper, and drizzle over salad.

Side Dish Ingredients

  • 3 cups long-grain brown rice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 3 cups cherries, pitted and halved
  • 1 cup fresh basil leaves

Side Dish Instructions

  1. Cook rice according to package directions. (Reserve 2 cups rice for Grilled Chipotle-Black Bean Burgers).
  2. Toss hot cooked rice with oil, salt and pepper, and cool completely.
  3. Gently stir in cherries and basil.

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