So colorful and crunchy
Trim and scrub the beets to remove any dirt, then rinse them under cold running water.
Pat dry with a paper towel and rub with a little olive oil.
Wrap 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.
Let cool in the foil and then peel off their soft skin.
Cut the beets into 1-inch cubes and season with a pinch of salt.
Whisk together the vinegar and olive oil and pour 2 tablespoons over the beets.
Season them with a pinch of salt and toss.
Marinate at room tempeature for at least an hour at room temperature or covered in the refrigerator for up to 3 days.
Put the mesclun, cilantro, and dill in a salad bowl and toss with the remaining dressing and a pinch of salt.
Arrange the greens on individual serving plates.
Scatter the beets and raspberries over the greens and garnish with the avocado slides.
Sprinkle 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."
Ingredients
Directions
Trim and scrub the beets to remove any dirt, then rinse them under cold running water.
Pat dry with a paper towel and rub with a little olive oil.
Wrap 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.
Let cool in the foil and then peel off their soft skin.
Cut the beets into 1-inch cubes and season with a pinch of salt.
Whisk together the vinegar and olive oil and pour 2 tablespoons over the beets.
Season them with a pinch of salt and toss.
Marinate at room tempeature for at least an hour at room temperature or covered in the refrigerator for up to 3 days.
Put the mesclun, cilantro, and dill in a salad bowl and toss with the remaining dressing and a pinch of salt.
Arrange the greens on individual serving plates.
Scatter the beets and raspberries over the greens and garnish with the avocado slides.
Sprinkle with a pinch of salt and freshly ground pepper and serve immediately.
