This is from a restaurant I used to work at and is unbelievable. The power is all in the dressing, so do it right. If you're lucky, you have pre-roasted, aka ready-to-eat beets at your grocer to save a bit of time, but either way, you'll get those beet-squeamish to ask for seconds!
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 4 medium beets (about 1/2 pound each), scrubbed
1/2 cup water
Salt and freshly ground white pepper
1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion
2TB red wine vinegar
2TB fresh lemon juice
1tsp Dijon mustard
1tsp honey
1/2 cup grapeseed oil or other mild vegetable oil
2TB extra-virgin olive oil, plus more for rubbing
2 Hass avocados, cut into 3/4-inch pieces
Roasting the Beets
2 In a small baking dish, rub the beets with olive oil then add the water and season with salt and white pepper
3 Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife
4 Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl
Making the Dressing and Salad
5 In a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey
6 Season with salt and white pepper and blend until smooth
7 With your blender on, add the grapeseed oil and the 2TB of olive oil in a steady stream
8 Add the avocado to the roasted beets, then pour the onion dressing on top and toss gently to combine
9 Season the salad with salt and pepper and serve!
Ingredients 4 medium beets (about 1/2 pound each), scrubbed
1/2 cup water
Salt and freshly ground white pepper
1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion
2TB red wine vinegar
2TB fresh lemon juice
1tsp Dijon mustard
1tsp honey
1/2 cup grapeseed oil or other mild vegetable oil
2TB extra-virgin olive oil, plus more for rubbing
2 Hass avocados, cut into 3/4-inch pieces
Directions Roasting the Beets
2 In a small baking dish, rub the beets with olive oil then add the water and season with salt and white pepper
3 Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife
4 Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl
Making the Dressing and Salad
5 In a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey
6 Season with salt and white pepper and blend until smooth
7 With your blender on, add the grapeseed oil and the 2TB of olive oil in a steady stream
8 Add the avocado to the roasted beets, then pour the onion dressing on top and toss gently to combine
9 Season the salad with salt and pepper and serve!
Heather’s Roasted Beet & Avocado Salad
AuthorHeatherLeighCategoryAppetizer, Side DishDifficultyBeginner
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