Author Notes
This recipe was inspired by Bon Appétit magazine’s Grapefruit and Avocado salad, which I make a lot. Roasting unpeeled beets in a foil packet for about 45 minutes is my favorite way of cooking them, as it really retains their color and sweetness. Before roasting, trim the beets, keeping about 2” of the stems on. I keep my ginger in the freezer, and grate what I need with a microplane grater. —mrslarkin
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Ingredients
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1
roasted beet, peeled and sliced 1/8" thick
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1 1/2 tablespoons
extra virgin olive oil
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1 1/2 tablespoons
crème de cassis
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1 tablespoon
finely diced red onion
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1 tablespoon
grated fresh or frozen ginger
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2 teaspoons
sherry wine vinegar
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1
large navel orange, peeled and cut into segments, reserving membrane for juice
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1/2
large avocado, halved, pitted, peeled and sliced 1/4” thick
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1/4 cup
thinly sliced red onion
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baby lettuces
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about 2 ounces crumbled goat cheese or queso fresco (optional)
Directions
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In a small bowl or measuring cup, mix together the olive oil, crème de cassis, diced onion, ginger, vinegar and juice squeezed from orange membrane. Discard membrane.
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Arrange baby greens on platter. Then layer with beet slices, orange segments, avocado slices and red onion slices. Add crumbled cheese, if desired. Drizzle with dressing and add a touch of salt and pepper.
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Enjoy!
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