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Fresh Beet and Raspberry Salad

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

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.