Fresh Beet and Raspberry Salad

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August 13, 2015

So colorful and crunchy

Ingredients

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

Directions

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.

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

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