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America’s Healthy
Cooking Teacher

Beet and Avocado Salad

A yummy beet salad, if I do say so myself. I love the combination of avocado and beets as I think they offset each other nicely. And nutrient-dense? From calcium to potassium, magnesium to iron, fiber to EFA’s…shall I go on?

Makes 3-4 servings

Ingredient List: 

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
½ very thinly sliced red onion
1 cup baby arugula

Step By Step Instructions: 

Preheat oven to 400o. 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 ½ 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.