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Author Notes: This is a very filling salad and could easily be a main dish. —clintonhillbilly
- 2 beets
- 1 ripe avocado
- 1 teaspoon fresh thyme
- 2 teaspoons balsamic vinegar
- 6 teaspoons olive oil
- 1 teaspoon dijon mustard
- salt and pepper
- Preheat oven to 400. Rub each beet with a teaspoon of olive and salt well. Wrap in foil and roast one hour. When beets are done, chill, remove skin, and cut into half inch chunks.
- Cut avocado into half inch chunks. Sprinkle salt on beets and avocado.
- Whisk together mustard, thyme, balsamic vinegar, and olive oil, pour over salad, and toss well. Grind a generous amount of black pepper over each portion when serving.
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.