Spring Beet and Avocado Salad
There are so many ways to enjoy spring salads. Tossed green salads are great but why not but change up the salad bowl with beautiful beet and avocado salad. Both are in season now!
This jewel of a salad is made with beets, tender beet tops and avocado and garnished with hard boiled eggs and cheese. It is a complete balanced meal with fiber, protein and vitamins.
Ingredients
- 3 red or yellow beets with tops attached (about 1 1/4 pounds)
- 1 1/2 cups chopped beet tops
- 1/2 cup minced fresh mint
- 2 tbsp minced fresh chives
- 1/3 cup plus 2 tbsp extra-virgin olive oil
- 3 tbsp cider vinegar
- 2 large cloves garlic, minced
- 1 tsp salt
- 3/4 tsp celery salt
- 1 tbsp sugar
- grinding black pepper
- 2 hard boiled eggs, sliced
- shavings Pecorino cheese
Directions
- Wash the beets well to remove tough surface dirt. Cut the beet tops off and reserve but leave about 3-inches of stem attached to each beet.
- Place the beets in a large saucepan and cover them with cold water. Boil the beets until a knife is easily inserted all the way into the beets. Depending on the size of the beets they will cook in about 30-35 minutes.
- Drain the beets and set aside to cool. When the beets are cool enough to handle, peel the skin and cut off the remaining stems and discard them.
- Cut the beets into thick round slices and place them in a large rectangular dish. Set aside.
- Place the reserved beet leaves in a bowl of cold water and soak them for about 10 minutes; drain, rinse, dry and set aside.
- In a bowl whisk together the olive oil, vinegar, garlic, salt, celery salt, and sugar. Set aside.
- Gently mix in the beet top greens, mint, and chives. Add the avocado chunks Pour the dressing over the mixture and toss gently to coat the salad well.
- Cover the dish tightly with plastic wrap and allow the salad to stand at room temperature for 1 hour before serving. When ready to serve, garnish each plate with a few egg slices cheese shavings.
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