Avocado And Beet Salad With Citrus Vinaigrette

Name: Avocado And Beet Salad With Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium red or golden beets; Salt and freshly ground black pepper; 1 tablespoon red wine vinegar; 1 tablespoon, plus 3/4 cup extra virgin olive oil; 1 large shallot, finely diced; 2 tablespoons white wine vinegar; 1 tablespoon lemon juice; 1 tablespoon orange juice; 1 tablespoon chopped chervil, plus sprigs for garnish; 1/4 teaspoon lemon zest; 1/4 teaspoon orange zest; 2 firm, ripe avocados

Servings: persons

6 medium red or golden beets
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon, plus 3/4 cup extra virgin olive oil
1 large shallot, finely diced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon chopped chervil, plus sprigs for garnish
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
2 firm, ripe avocados

1
Preheat oven to 400 degrees.
2
Trim and wash beets, and put them in a baking dish.
3
Add a splash of water, and cover tightly.
4
Roast 45 to 60 minutes, until tender.
5
Let beets cool, then peel and cut into wedges.
6
Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
7
Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt.
8
Macerate 15 minutes.
9
Whisk in 3/4 cup olive oil, and stir in chervil and zest.
10
Adjust seasonings.
11
Cut avocados in half lengthwise, and remove pits.
12
Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices.
13
Scoop out slices with a large spoon, and arrange on a platter or individual dishes.
14
Season with salt and pepper.
15
Arrange beets on top, and drizzle with shallot mixture.
16
Garnish with chervil sprigs.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 medium red or golden beets, Salt and freshly ground black pepper, 1 tablespoon red wine vinegar, 1 tablespoon, plus 3/4 cup extra virgin olive oil, and more.

Yes, Avocado And Beet Salad With Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!