Avocado and Beet Salad

• 16 each medium beets
• 1 cup Kraft Classic Herb Dressing, divided
• 2 each medium red onions, thinly sliced
• 1/2 cup orange juice
• 6 each medium avocados, peeled, pitted and cut into wedges
• 1/2 cup fresh parsley, chopped
• 2 Tbsp. grated orange zest

1. Wash beets gently; pierce in several places with fork.
2. Place beets in centre of large piece of heavy-duty foil placed on sheet pan.
3. Drizzle with 1/2 of the dressing.
4. Bring up foil sides.
5. Double fold top and ends of packet to seal, leaving room for heat circulation inside.
6. Bake in 400F-standard oven 45 min.
7. or until beets are tender.
8. Open foil carefully to release steam.
9. Cool.
10. Peel beets by gently rubbing off the skins with a clean cloth or paper towel.
11. Cut beets into wedges; place in large bowl.
12. Add onions, orange juice and remaining dressing; toss to coat.
13. Arrange avocado wedges evenly on 20 salad plates (or 10 salad plates for trial recipe).
14. Top with the beet mixture.
15. Sprinkle each salad with about 1 tsp.
16. of the parsley and about 1/4 tsp.
17. of the orange peel.

beets, dressing, red onions, orange juice, avocados, fresh parsley, orange zest

Taken from www.kraftrecipes.com/recipes/avocado-beet-salad-98281.aspx (may not work)