Beet + Avocado Salad with Horseradish Vinaigrette

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  • ¼ cup apple cider vinegar
  • 1 tsp dijon
  • 1 shallot small, peeled and minced
  • 1 tsp honey
  • sea salt to taste
  • fresh pepper to taste
  • cup extra virgin olive oil
  • 2 tsp horseradish
  • 3 beets medium sized, scrubbed
  • 2 avocados medium sized, ripe
  • ½ lemon
  • 10 blades chives minced
  • 2-3 tbsp capers
  • Put a large pot on the stove with water and bring to a boil. While waiting for the water to boil, place the vinegar, dijon, shallot, honey, salt, pepper and horseradish into a small bowl and whisk well to combine. Drizzle in olive oil and whisk constantly until thoroughly combined (or you can blend it all in a blender!)
  • Put the beets in the boiling water and cook for about 20 minutes, or until they are easily pierced with a knife. Drain the beets and peel once they have slightly cooled - the skins should come off pretty easily. Cut the beets into small wedges and set aside.
  • Peel and pit the avocados. Slice them into thick pieces and lay on a serving plate. Squeeze the lemon over top of the avocado slices - this will help keep from browning. Place the beets on top of the avocado.
  • Drizzle some of the dressing on top, to taste. Sprinkle with salt and pepper. Scatter the capers and chives on top.