Fresh Beet and Raspberry Salad

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August 13, 2015

So colorful and crunchy


5 small (about 10 ounces) red and golden beets, about 1/4 cup diced beets per serving

1/4 cup extra virgin olive oil, plus oil for roasting beets

Sea salt

2 tablespoons Champagne vinegar

3 ounces (about 5 cups) mesclun

1/4 ounce (1/2 cup) fresh cilantro, main stems removed

1/4 ounce (1/2 cup) fresh dill, main stems removed

1/2 pint (1 cup) fresh raspberries, rinsed and drained

1 avocado, peeled, pitted, and sliced lengthwise

Freshly ground pepper


1Trim and scrub the beets to remove any dirt, then rinse them under cold running water.

2Pat dry with a paper towel and rub with a little olive oil.

3Wrap the beets in a large piece of foil and roast until the flesh is tender when poked with a fork, about 45 minutes to 1 hour.

4Let cool in the foil and then peel off their soft skin.

5Cut the beets into 1-inch cubes and season with a pinch of salt.

6Whisk together the vinegar and olive oil and pour 2 tablespoons over the beets.

7Season them with a pinch of salt and toss.

8Marinate at room tempeature for at least an hour at room temperature or covered in the refrigerator for up to 3 days.

9Put the mesclun, cilantro, and dill in a salad bowl and toss with the remaining dressing and a pinch of salt.

10Arrange the greens on individual serving plates.

11Scatter the beets and raspberries over the greens and garnish with the avocado slides.

12Sprinkle with a pinch of salt and freshly ground pepper and serve immediately.

The Berry Bible, by Janie Hibler. She writes, "I like this unusal salad because every bite has something flavorful in it."