Steamed Beet & Avocado Salad
Wow family with this simple salad. One of my favorite ways to serve beets is to steam them. It keeps the delicate flavor and the nutrients of the root vegetable intact. Plus, it requires very minimal work. Paired with the vidid green of the avocados, this salad is not only super tasty, but very pleasing to the eye. Plus, a beet salad doesn't go wilt! It keeps great in the fridge, and actually get better the longer it marinates.
Time: ~90 minutes (including steaming)
4-6 medium beets, greens removed
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar (white or brown)
½ avocado, diced
Finely minced parsley
Salt and pepper
Place a steamer basket into a large stock pot. Fill with water until the water level is right below the steamer basket. Put the beets into the pot and cover with a lid. Bring water to a boil and reduce heat to medium. After 30 minutes check to make sure there is water left in pot, and add more if needed. You really want to make sure there is enough water so that your pot doesn’t burn! Cover and continue to steam for another 30 minutes, or more if needed until beets are tender when pierced with a fork. Remove from heat and allow the beets to cool 5-10 minutes. Then under cool running water, rub the beets to remove the outside skin. The skin should come off really easy if the beets are steamed until tender.
Once the skin is removed, dice the beets into small bite sized pieces and toss into a bowl. In a small glass or bowl whisk the olive oil and vinegar together with a fork. Add 2 generous pinches sea salt, and whisk until combined. I used a 1:1 ratio (because beets love acid), but you can increase the olive oil or the vinegar based on your taste preference and total amount of beets. Sometimes I add honey if I don't have balsamic vinegar (because it is much sweeter than apple cider), and sometimes I also add a teaspoon dijon mustard for kick. Adapt the original dressing to your liking. Pour the vinaigrette over the diced beets and mix until all are nicely coated in dressing. The longer the beets sit in the dressing, the better.
To serve transfer the beets into a nice bowl or onto a serving plater. Top with diced avocado, handful chopped parsley, and a sprinkle of ground pepper.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.