Many people do not know what to do with beets and for many it is something that they do not even want to taste. I think my husband belongs to both of these categories, leaving me more beets to eat in this household.  I am happy ;)

If you want to give this root veggie a try, try out this mix; beet and avocado for a colorful and nice salad. The contrast in the taste and texture of these two is amazing. By adding some nasturtium flowers I made it a colorful salad for a lovely evening. If you cannot find the nasturtiums, any strong tasting green would do. In fact the recipe I was loosely following was using watercress.

The beets came from our backyard. Poor things, since it has not been cold enough this year I think could not grow as much. They green leaves were so tender that I washed, dried and saved them for a later use. Similarly nasturtiums were right off the garden…

Careful when handling beets — they can stain your clothing.
Here is my version of the salad:

• 2 medium beets
• 1 avocado
• 25 - 30gr (about an ounce) goat cheese
• Handful of nasturtium flower and leaves — or watercress

For the sauce

• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• salt and pepper to taste

Boil the beets until tender when pierces (about 30 mins.) Cook, peel and cut into thin slices. Divide the avocado into 8 - 12 slices. Put the nasturtium flowers and leaves on the bottom of the plate, add the beet and avocado slices. Top off with crumbled goat cheese, drizzle with the sauce.

This entry was posted on Thursday, March 15th, 2007 at 9:40 pm and is filed under Vegetarian, Salad. You can leave a response, or trackback from your own site.

Beet & Avocado Salad

This entry was posted on Thursday, March 15th, 2007 at 9:38 pm and is filed under Uncategorized. You can leave a response, or trackback from your own site.