« Back to Recipes

Avocado & Golden Beet Salad

beet salad_web

Avocado & Golden Beet Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Make this salad with golden or Chioggia beets to prevent the avocado slices from becoming stained by red beets.
  • CuisineGluten-free, Vegan, Vegetarian
Servings
4 servings
Servings
4 servings
Avocado & Golden Beet Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Make this salad with golden or Chioggia beets to prevent the avocado slices from becoming stained by red beets.
  • CuisineGluten-free, Vegan, Vegetarian
Servings
4 servings
Servings
4 servings
Ingredients
  • 6 smallish golden or Chioggia beets
  • 1 pinch sea salt and pepper, to taste
  • 1 Tbsp red wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 1 large shallot, finely diced
  • 2 Tbsp white wine vinegar
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh squeezed orange juice
  • 1 Tbsp chervil or tarragon, chopped
  • 1/4 tsp lemon zest
  • 1/4 tsp orange zest
  • 3/4 cup extra virgin olive oil
  • 2 ripe avocados, sliced thinly length-wise
Servings: servings
Units:
Instructions
  1. Preheat oven to 400° to roast beets.
  2. Peel the beets, wash them, and put them whole into a baking dish, undried. Cover tightly and roast for about 45 minutes or until easily pierced by a knife. Then allow them to cool until just warm, uncovered. Peel beets and cut them into quarters. Place in a bowl, season with salt and pepper, then add red wine vinegar and olive oil. Mix gently and set aside.
  3. Dice shallot and place in another bowl; add white wine vinegar, lemon and orange juice, a mere pinch of salt. Set aside for 15 minutes. Then whisk in ¾ cup of olive oil until vinaigrette thickens up. Add chervil or tarragon and lemon or lime zest. Taste; adjust seasoning.
  4. Slice avocado open lengthwise and remove each half of the flesh with a spoon. Slice each half into 1/4-inch lengthwise slices and season with salt and pepper.
  5. Place slices on salad plates or a platter, place beets over them, and dress with the vinaigrette.
Recipe Notes

Adapted from “Avocado and Beet Salad with Citrus Vinaigrette” from Alice Waters'  The Chez Panisse Café Cookbook (1999).

Share this Recipe