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

Steps

1. Preheat oven to 350 degrees.
2. 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.
3. 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.