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Avocado & Golden Beet Salad
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Make this salad with golden or Chioggia beets to prevent the avocado slices from becoming stained by red beets.
  • CuisineGluten-free, Vegan, Vegetarian
4 servings
4 servings
  • 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
  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).

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