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Beet and Avocado Salad

This salad is so interesting...sweet, delicately bitter, sensuously smooth with a hint of anise. What could be better? It's easy to make and so yummy, your knees will go weak with pleasure. 


3-4 medium beets
2/3 cup extra virgin olive oil
Juice of 1 fresh lemon
Sea salt
Cracked black pepper
1 firm, but ripe avocado, peeled, pitted, cubed
1 small fennel bulb, thinly sliced
1/2 very thinly sliced red onion
1 cup baby arugula

Preheat oven to 400 degrees. Wet a sheet of parchment and wring out excess water. Lay a double thick sheet of foil on a work surface with parchment on top. Lay beets on paper and wrap foil and parchment tightly around beets. Bake until tender, 1-1/2 hours. Cool slightly before opening foil. When the beets have cooled enough to handle, peel and cut into 1-inch cubes.

Whisk oil, lemon juice, salt and pepper to taste. Transfer 2 tablespoons dressing to a small bowl and stir in avocado cubes. Toss beets, fennel, red onion and arugula with the remaining dressing and arrange on a platter. Mound avocado on top of the salad and serve. 

Makes 3-4 servings.  


Vita Bella
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