Author Notes
A bright, rustic beet salad smothered in a zesty avocado dressing. —Hannah Guthman
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Ingredients
- Salad
-
1
large red beet
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1
large golden beet
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1 ounce
chopped almonds
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1
small tangerine
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1 ounce
goat cheese
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1 pinch
fresh basil
- Dressing
-
1
avocado
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1 pinch
salt
-
1 splash
fresh squeezed lemon
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3 tablespoons
red wine vinegar
-
1 teaspoon
honey
Directions
- Salad
-
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.
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Next, mix in generous amount of your dressing- so the beets and tangerines are nice coated.
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Lastly, top with goat cheese, almonds and a pinch of freshly topped basil. Grab a fork, dig in and enjoy!
- Dressing
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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.
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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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