Spring Beets

By Hannah Guthman
May 3, 2015
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Spring Beets

Author Notes:

A bright, rustic beet salad smothered in a zesty avocado dressing.

Hannah Guthman

Serves: 2


  • 1 large red beet
  • 1 large golden beet
  • 1 ounce chopped almonds
  • 1 small tangerine
  • 1 ounce goat cheese
  • 1 pinch fresh basil
  1. Chop up your beets into medium-sized wedges, and start peeling the tangerine. Once you have removed the skin, cut the segments into small pieces. Toss both ingredients into a bowl.
  2. Next, mix in generous amount of your dressing- so the beets and tangerines are nice coated.
  3. Lastly, top with goat cheese, almonds and a pinch of freshly topped basil. Grab a fork, dig in and enjoy!


  • 1 avocado
  • 1 pinch salt
  • 1 splash fresh squeezed lemon
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  1. Add all ingredients into a speed-speed-contolled blender, push the button, and watch the magic happen. Blend until you reach a smoothy, creamy consistency.
  2. Add a extra salt, honey or lemon to taste. If your dressing is too thick, feel free to add a little water.

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