Avocado Beet Salad with Citrus Vinaigrette
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
4 medium-sized beets , green tops removed, beets scrubbed clean
1 just ripe avocado
4 ounces mixed green lettuces
2 tablespoons pistachios, chopped
1 tablespoon minced shallot
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons lemon zest
1 teaspoon orange zest
A Pinch of salt
1/3 cup good quality extra virgin olive oil
Directions
Place beets in a medium saucepan and cover with an inch of water. Bring to a boil and reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork.
Whisk together the citrus vinaigrette ingredients in a small bowl.
When the beets are done, drain them, and peel off the outer skin. Cut the beets in half, and the halves into wedges.
use a plastic cutting board when cutting red beets. Red beets will stain wooden cutting boards. )
Place the beet wedges in a bowl and toss with a tablespoon of the vinaigrette. and peel the avocado, cut the avocado into wedges .
Toss the salad greens with a half of the citrus vinaigrette. Arrange the dressed greens on serving plates.
Arrange the beet wedges and avocado wedges on top of the salad greens. Sprinkle with chopped pistachios. Drizzle remaining vinaigrette over the salads.