Beet-Walnut Salad with Avocado
Brown Rice Pilaf with Cherries
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
- Place beets in a bowl with a small amount of water; cover with plastic wrap, and fold back a small edge.
- Microwave at HIGH 5 minutes. Cool beets; peel and chop.
- Cook nuts in a nonstick skillet over low heat until toasted and fragrant.
- Toss avocados with lemon juice.
- Place lettuce in a large bowl; top with beets, avocado, nuts and onion.
- 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
- Cook rice according to package directions. (Reserve 2 cups rice for Grilled Chipotle-Black Bean Burgers).
- Toss hot cooked rice with oil, salt and pepper, and cool completely.
- Gently stir in cherries and basil.
Vegetarian Meal Plan
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