Beet and Avocado Salad With Manchego Cheese
By: Roz
Published: Sunday, September 26, 2010 - 12:56pm

Ingredients




3 large Beets (or 1 regular sized' batch'), cooked in boiling water, cut into larg
1 large sweet Onion, chopped
1 ripe Haas Avocado, peeled and chopped into cubes
3 jumbo cage-free Eggs, boiled, peeled, and sliced
1/2 cup dried sweet Cranberries
1/2 cup slivered Almonds
1/2 cup slivered Manchego cheese
Red-leaf Lettuce, cleaned and whole leaves pulled off, do not tear up into pieces
Vinaigrette
Salt and Pepper to taste
Vinaigrette
1/4 cup Balsamic Vinegar
3 tablespoons chopped Onions
 cup extra-virgin Olive Oil
1 tablespoon Italian Seasoning or 1 packet Good Seasons Italian Dressing

Preparation

1 Bring water to a boil in a very large, deep heavy pot. 2 Place the beets in the hot water and boil until a fork can be easily inserted into the center. 3 Remove the cooked beets from the water to cool. 4 Peel and remove both ends. 5 Slice into very thick slices. 6 Place the lettuce on a platter for a base for the remaining ingredients. 7 Spread a layer of the thickly cut beets on top of lettuce. 8 Place the chopped avocados, onions, sliced eggs, dried cranberries, slivered almonds and slivers of Manchego cheese. 9 Drizzle the vinaigrette over the salad. 10 Salt and pepper to desired preference.

About


Super good and healthy veggie salad, so colorful and delicious with red beets, avocados, eggs, almonds, dried cranberries, and manchego cheese!