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 400F. 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.