Author Notes
This is a very filling salad and could easily be a main dish. —clintonhillbilly
Ingredients
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2
beets
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1
ripe avocado
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1 teaspoon
fresh thyme
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2 teaspoons
balsamic vinegar
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6 teaspoons
olive oil
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1 teaspoon
dijon mustard
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salt and pepper
Directions
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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.
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Cut avocado into half inch chunks. Sprinkle salt on beets and avocado.
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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.
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