Beets and avocados are a beautiful and delicious combination. I got a nice bag of red and yellow beets in my CSA from La Nay Ferme this week. They are incredibly fresh and sweet on their own and when roasted produce a candy sweet beet that needs very little embellishment. I simply added some red onion, avocado and parsley, a bit of oil and vinegar. It makes a great lunch with a little artisanal bread. The recipe is adapted from Food and Wine magazine.
Roasted Beet and Avocado Salad
6 medium beets, peeled and cubed
1-2 Tbsp. extra virgin olive oil
salt and pepper
1 large avocado, peeled and cubed
1 tsp. fresh lemon juice
1-2 Tbsp. chopped red onion
1 Tbsp. avocado or olive oil
1 tsp. red wine vinegar
1 Tbsp. chopped Italian flat leaf parsley
Preheat oven to 400 degrees. Place diced beets on a baking sheet. Drizzle with olive oil, salt and pepper to taste. Roast for 30-40 minutes until beets are fork tender. Let beets cool on a rack for 10 minutes. Place them in a serving bowl or platter. Take diced avocado and drizzle with lemon juice and salt. Let sit for a minute. Sprinkle red onion on beets. Add avocado to salad. Gently drizzle beets and avocado with avocado oil and red wine vinegar. Toss very gently. Sprinkle with fresh parsley. Serves 4-6.