Avocado Beet Salad

May  5, 2015
0 Ratings
  • Serves 4 - 6
Author Notes

This recipe is a simplified version of the avocado beet salad in Yottam Ottelenghi's Plenty More. Adapted to be CSA share friendly and easy! —Early Morning Farm

What You'll Need
  • For the Salad
  • 4 medium size beets
  • 2 avocados
  • 1 red onion, quartered and sliced
  • 1 lemon for dressing
  • Dressing
  • 1/4 cup olive oil
  • 3 tablespoons sherry vinegar
  • 1/2 teaspoon honey
  • 1 - 3 teaspoons hot sauce like cholula or tabasco
  • 1/2 teaspoon smoked paprika
  • salt and pepper
  1. Prepare the beets. Peel and slice the beets into paper thin slices. If you have one use a food processor or mandolin. If not, a sharp knife will work. Bring a pot of salted water to a boil. Cook the beets for 2 -3 minutes depending on the thickness of the beets, then rinse under cold water. Beets should be softened, but not falling apart. Pat dry with a towel. Combine the onions and beets in a bowl.
  2. Make the dressing. Whisk together the ingredients, then pour over the onions and beets. Let sit for 15 minutes. Taste and season with salt and pepper. Arrange the beets on a large platter or individual plates. Top with thinly sliced avocado, a sprinkle of salt, and a squeeze of lemon. Serve immediately. The onions and beets will keep well in the refrigerator if you want to make them in advance, and top with avocado just before serving.

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