Avocado And Beet Salad With Citrus Vinaigrette
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6medium red or golden beets
- Salt and freshly ground black pepper
- 1tablespoon red wine vinegar
- 1tablespoon, plus ¾ cup extra virgin olive oil
- 1large shallot, finely diced
- 2tablespoons white wine vinegar
- 1tablespoon lemon juice
- 1tablespoon orange juice
- 1tablespoon chopped chervil, plus sprigs for garnish
- ¼teaspoon lemon zest
- ¼teaspoon orange zest
- 2firm, ripe avocados
Nutritional analysis per serving (4 servings)
265 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 5 grams protein; 623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
- Step 2
Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
- Step 3
Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in ¾ cup olive oil, and stir in chervil and zest. Adjust seasonings.
- Step 4
Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into ¼-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.
Private Notes
Comments
I have CSA subscription and sometimes end up with veggies I don't love—case in point, beets. Between the roasting and the addition of red wine vinegar, they became quite delicious. The citrus dressing is great. Added arugula and quinoa and some crumbled goat cheese to make a meal of it. Maybe I'll give beets another chance after all...
Like another poster here I also got beets with a CSA box and turned to this recipe to use them. It was delicious. I think maybe some cheese here - burrata? - or some cut up melon would taste delicious mixed with this. I made recipe as is but will be experimenting next time. Tip - when the beets were done cooking and cooling you can easily peel them by wiping them with a paper towel.
I'm sorry to say that this dressing was very bland and had an underlying bitterness, maybe from too much shallot. My husband and I added some balsamic and even a little sugar but finally discarded it. I see other cooks cut oil way down and that would be what I would recommend if I were ever to try this again. Maybe the zests caused some bitterness too. Very disappointing
This is one of my all-time favorites! I make this frequently for potlucks and it always gets raves. Works beautifully as-is, but is even a bit better with a little feta on top. I usually use Italian parsley instead of chervil because it is cheaper and easier to find. I’m surprised how few reviews this delightful recipe has.
Fantastic! Great for serving to friends or taking to a potluck. Couldn’t find chervil, so I subbed flat-leaf parsley.