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Avocado Beet Salad with Citrus Vinaigrette
Avocado Beet Salad with Citrus Vinaigrette
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Beet and avocado salad with pistachios and citrus vinaigrette. Delicious and nutritious!
Ingredients:
  • 4 medium-sized beets (any color), green tops removed, beets scrubbed clean
  • 1 just ripe avocado
  • 4 ounces mixed green lettuces
  • 2 tablespoons pistachios, chopped
  • Citrus Vinaigrette:
  • 1 tablespoon minced shallot
  • 2 tablespoons rice vinegar (unseasoned)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 2 teaspoons lemon zest
  • 1 teaspoon orange zest
  • Pinch salt
  • 1/3 cup good quality extra virgin olive oil
Instructions:
  • To cook the beets, simply place them in a saucepan and cover with water. Bring to a gentle simmer and cook for 30 to 40 minutes until tender when pierced with a fork.
  • Prepare the citrus vinaigrette by whisking the ingredients together in a small bowl.
  • **Coat the beets in vinaigrette:** Once the beets are cooked, drain and peel off the skin. Cut the beets into wedges. To prevent staining, use a plastic cutting board for red beets. Place the beet wedges in a bowl and mix with a tablespoon of vinaigrette.
  • Peel and slice the avocado into wedges.
  • Assemble the salad: Combine salad greens with half of the citrus vinaigrette. Place the dressed greens on serving plates. Top with beet and avocado wedges. Sprinkle with chopped pistachios. Finish by drizzling the remaining vinaigrette over the salads.

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