When I first made this salad, I told myself: “you are a genius!”
This salad is not the easiest to make but it is worth every bit of effort.
My Avocado Orange Beet Salad is a celebration of flavors and health.
WHAT YOU NEED
- 3 medium beetroots
- ½ tsp Salt
- 3 tbsp of olive oil
- Pinch of black pepper
- 1 avocado
- 1 fresh orange
- 1 fresh green onion stalk
- ⅓ cup chives
- ½ garlic clove
- 1/2 cup cilantro leaves
- 1/3 cup pine nuts
For dressing:
- 1/4 red onion (or 1 shallot)
- ½ garlic clove
- ½ a lemon, juiced
- 1½ tsp maple syrup (optional)
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- ½ tsp of salt
- ¼ tsp ground black pepper
HOW TO MAKE
Beets prep:
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Place a medium pot on high heat, filled ¾ with water.
Add the beetroots and bring to a boil. Once boiled, lower the heat to medium and continue cooking for 25 minutes. -
While the beets are cooking, preheat the oven to 400F/200C.
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Pour the water out and let the beets cool inside the covered pot for 10 mins (this technique makes it easier to peel).
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With your hands, peel the beetroots under running water.
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On a cutting board, cut the beets into "half moons". I cut them into half, then another half (to make quarters), and each ¼ of the beet I cut in half again. Then I get 8 "half moon" beetroot slices.
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Place the beetroot slices on parchment paper and sprinkle the olive oil, salt and black pepper on top. With your hands, massage the olive oil, salt and black pepper into the beets.
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Wrap the beets with the parchment paper they lay on, to make a little "home" for them to cook in. bake in the oven for 25 minutes.
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Remove the parchment paper from the top of the beets and bake for another 20 mins on the same heat. This process brings out the sweetness and the right texture from the beets.
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Peel the range and avocado. Cut them into medium sized cubes.
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Thinly slice the green onion, chives, and garlic. Remove the cilantro leaves from the stems.
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Place a pan on medium-high heat and roast the pine nuts for about 2 minutes or until golden. Continuously shake the pan to move the pine nuts so they don't burn. Set aside to cool.
Dressing prep:
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Thinly slice the red onion in half moons and mince the garlic.
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Place the sliced red onion, garlic, lemon juice, maple syrup, olive oil, balsamic vinegar, salt and pepper in a small covered jar or cup.
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Once covered, shake the container well for a few seconds.
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Set aside for 10-20 mins to let all the ingredients steep in their juices.
Mix it up:
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Place the beets, avocado, orange, green onion, chives, garlic and cilantro leaves into a mixing bowl.
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Pour the dressing on top and mix well.
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Transfer the salad into a large serving dish and sprinkle the pine nuts on top.
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Enjoy every Beet of flavor!
