Heather’s Roasted Beet & Avocado Salad
AuthorHeatherLeighCategoryAppetizer, Side DishDifficultyBeginnerThis 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!
Preheat the oven to 350°
In a small baking dish, rub the beets with olive oil then add the water and season with salt and white pepper
Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife
Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl
In a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey
Season with salt and white pepper and blend until smooth
With your blender on, add the grapeseed oil and the 2TB of olive oil in a steady stream
Add the avocado to the roasted beets, then pour the onion dressing on top and toss gently to combine
Season the salad with salt and pepper and serve!
Ingredients
Directions
Preheat the oven to 350°
In a small baking dish, rub the beets with olive oil then add the water and season with salt and white pepper
Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife
Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl
In a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey
Season with salt and white pepper and blend until smooth
With your blender on, add the grapeseed oil and the 2TB of olive oil in a steady stream
Add the avocado to the roasted beets, then pour the onion dressing on top and toss gently to combine
Season the salad with salt and pepper and serve!
Comments