Tuesday, 31 January 2012

Beet and Avocado Salad



Yesterday, I decided to make a beet and avocado salad for lunch; I set out everything on the counter and went to check my emails. I was out of the kitchen for about 2 minutes when I heard some rustling... A few minutes later, I went back into the kitchen to find Guinness wandering around, wagging his tail like crazy. Suddenly, I noticed the avocado was missing; I looked at Guinness and he had the avocado in his mouth! Luckily, I had a few extra avocados on hand.       

Guinness looking guilty!
Chewed-on avocado

Dressing
1 small shallot
1 teaspoon honey
1 tablespoon of chopped fresh dill
juice of 1 lime
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon vegetable oil
salt & pepper

Mince shallot. Mix all ingredients in jar and shake.

Salad 
160g beets
160g cherry tomatoes
1 avocado
mixed lettuce

serves 2, prep 15 min, cook 30 min
Gently wash beets (leave roots and crown intact).  Place in pan of water; bring to the boil and simmer for approximately 30 minutes. (My beets were about an inch across; simmer longer if yours are larger.) Let cool. Over sink, rub off the skin - the roots and crown should fall off while you are doing this. Cut beet into sections and lay on paper to dry off.

Place lettuce on plates. Mix dressing with tomatoes; add avocado and gently stir. Next add the beets. Toss gently and serve immediately. (If you over-mix the beets with the other vegetables, everything will turn pink.)



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