SpringĀ Beets

May  3, 2015
2 Ratings
Author Notes

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

  • Serves 2
  • Salad
  • 1 large red beet
  • 1 large golden beet
  • 1 ounce chopped almonds
  • 1 small tangerine
  • 1 ounce goat cheese
  • 1 pinch fresh basil
  • Dressing
  • 1 avocado
  • 1 pinch salt
  • 1 splash fresh squeezed lemon
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
In This Recipe
  1. Salad
  2. 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.
  3. Next, mix in generous amount of your dressing- so the beets and tangerines are nice coated.
  4. Lastly, top with goat cheese, almonds and a pinch of freshly topped basil. Grab a fork, dig in and enjoy!
  1. Dressing
  2. 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.
  3. Add a extra salt, honey or lemon to taste. If your dressing is too thick, feel free to add a little water.

See what other Food52ers are saying.

0 Reviews