Avocado & Beet Salad with Orange and Lemon Vinaigrette
Ingredients
- 12 medium red or golden beets
- salt and pepper
- 2 tablespoons red wine vinegar
- olive oil
- 2 shallots, minced
- 4 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 2 tablespoons chervil, chopped
- lemon zest
- orange zest
- 4 ripe avocado
Method
- Preheat oven to 400F
- Wash and trim the beets. Place in baking dish with a splash of water and cover. Roast for about 45 minutes until cooked through.
- Allow to cool. Peel and cut into wedges.
- Place in a bowl. Season with s/p, red wine vinegar and a little olive oil. Toss gently.
- Macerate the shallots in the white wine vinegar, lemon juice, orange juice and some salt. Allow to sit for 15 minutes.
- Whisk in enough olive oil to taste. STir in zest and taste for seasoning.
- Cut the avocados into 1/4" slices.Arrange on plates and season with salt and pepper. Arrange beets over avocado slices and pour a bit of viniagrette over. Garnish with chervil.
Notes
- SERVINGS: 12
- SOURCE: Chez Panisse
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