Avocado and Beet Salad with Citrus Vinaigrette
(from Lucianolinda’s recipe box)
Source: Archives
Serves 6 peopleCategories: Salad- Salad Dressings- Slaw
Ingredients
- 6 medium red or golden beets
- salt and pepper
- 1 Tbsp. red wine vinegar
- extra virgin olive oil
- 1 large shallot, diced fine
- 2 Tbsp white wine vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. orange juice
- 1 Tbsp. chopped chervil
- 1/4 tsp. chopped lemon zest
- 1/4 tsp. chopped orange zest
- 2 firm, ripe avocados
- Chervil sprigs
Directions
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Preheat oven to 400 degrees. Trim and wash beets. Put them in a baking dish, add a splash of water, and cover tightly.
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Roast the beets in the oven for about 45 minutes, until they are cooked through
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. Allow to cool, uncovered.
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Peel and cut beets into wedges. Place in a bowl, season generously with salt and pepper, and the red wine vinegar and 1 Tbsp. of olive oil, and toss gently.
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Put the shallot in a bowl and add white wine vinegar, lemon juice, orange juice, and a pinch of salt. Let macerate for 15 minutes. Whisk in 3/4 cup olive oil and stir in the chopped chervil, lemon zest and orange zest. Taste for seasoning.
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Cut the avocados in half lengthwise and remove pits. leaving the skin intact, cut the avocados lengthwise into 1/4 inch slices. Scoop out the slices with a large spoon and arrange the on a platter or individual dishes. Season with salt and pepper. Arrange the beets over the avocado slices and drizzle with the vinaigrette. Garnish with a few chervil sprigs.