Beets and Avocado Salad

by hilla.kariv on August 23, 2014

12This little salad is small, yes, but colorful and fresh

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It relies entirely on the quality of its ingredients. You need a creamy avocado and the sweetest beets you can find.

It’s just a salad, but for me, with a soft-boiled egg and a slice of good bread, it’s a heavenly meal

Beest and Avocado Salad

Beet and Avocado Salad

For 2
You can make the sauce a few days in advance, it keeps well.
You can also replace the cilantro with tarragon but in that case, you need to use less of it.
Yellow beets are great because they don’t stain everything they come in contact with, but red will taste just as good.

2 beets, peeled and ready to eat (how to here)
1 ripe but firm avocado
fresh chili – any kind, to taste

Vinagrette sauce:

¼ cup fresh lemon/grapefruit juice
¼ cup white wine vinegar
¼ cup olive oil
1 shallot, finely chopped
½ teaspoon mustard
1 teaspoon salt
freshly ground pepper
1 Tablespoon cilantro, chopped (a little less tarragon or other herbs, if you’re not using cilantro)

Mix all the sauce ingredients in a closed jar.

Slice each beet in half, and each half into sections. Scatter in a large serving plate.

Halve the avocado and remove the pit. With a teaspoon, remove small green pieces and place among the beets. It looks better with the rounded part on top.

Shake the sauce jar and pour on top. You can either save some of the sauce for a later use or use it all- it will be great for bread dipping!

Spread a few thin slices of fresh chili, a little black pepper and a few cilantro leaves for their good looks.

That’s it.

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