Roasted Beet and Avocado Salad
Description
Beets have many health benefits and are good for your liver. This exceptional salad is the perfect one to serve for a change of pace.
Ingredients
4 medium beets (about 1/2 lb. each), scrubbed
2 T. extra-virgin olive oil, plus more for rubbing
1/2 c. water
salt and white pepper
1/3 c. sweet Spanish or white onion, finely chopped
2 T. red wine vinegar
2 T. freshly squeezed lemon juice
1 t. Dijon mustard
1 t. honey
1/2 c. grape seed oil or other mild vegetable oil
2 avocados, cut into 3/4 inch pieces
Directions
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Preheat oven to 350 degrees.
In a small baking dish, rub beets with olive oil; add water; season with salt and white pepper. Cover tightly with aluminum foil; roast 2 - 2 1/2 hours, or until tender when pierced with a knife. Let cool; peel beets; cut into 3/4-inch pieces. Transfer to a large bowl.
Meanwhile, in a blender, combine chopped onion with vinegar, lemon juice, mustard and honey; season with salt and white pepper; blend until smooth. With the machine running, add grape seed oil and 2 T. olive oil in a steady stream.
Add avocado to the roasted beets; pour onion dressing on top; toss gently to combine; season with salt and pepper.
Serve.
6 servings.
*If wanting to make in advance, the roasted beets and dressing can be refrigerated overnight.