Make Ahead

Avocado and Roasted Beet Salad

May 30, 2013
Author Notes

This is a very filling salad and could easily be a main dish. —clintonhillbilly

  • Serves 3
Ingredients
  • 2 beets
  • 1 ripe avocado
  • 1 teaspoon fresh thyme
  • 2 teaspoons balsamic vinegar
  • 6 teaspoons olive oil
  • 1 teaspoon dijon mustard
  • salt and pepper
In This Recipe
Directions
  1. 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.
  2. Cut avocado into half inch chunks. Sprinkle salt on beets and avocado.
  3. 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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I'm an avid Iron Chef watcher, cookbook enthusiast and dedicated cook. So is my partner, and when we have dinner parties we go completely insane. Our dinners involve lots of wine and lots of vegetarian fare. My favorite cuisine is Mexican, and anything bordering the Mediterranean Sea is tied for second. I just started a blog called Lunchimal! It's all about making lunch for $5 or less from organic, sustainable, local ingredients. Check it out! http://lunchimal.blogspot.com/