I love vegetables... always have. But there was one I never quite liked. (okay two- the second was turnips). It was BEETS. My mom always has pickled beets or boiled beets on the table at dinner and every now and then I would "check in" with them to see if I had developed a taste for them and still... no.
Then last summer my cousin Samira made this beet and avocado salad with dill on it so I was like- oooh let me give the good ol' beets a try again! And what do you know... victory! I ate so much of it and then I came home and asked her for the recipe to make for my daughter's first birthday party and her response was add some lemon, olive oil, salt, pepper, and dill together. So I did that and have a few more times. So now I just thought I would share with you the deliciousness of this combo because I actually did some measurements, but feel free to add more of this or that according to your tastes. I think they go well together because the avocado is soft and the beets slightly hard, a bit tangy, and herb-y all at once. If you don't like fresh dill, add chopped basil- either would be great! It's great for spring and summer picnics and a refreshing yet filling salad.
Avocado, Dill, and Beet Salad
(gluten/grain free, soy free, dairy free, nut free, egg free)
(gluten/grain free, soy free, dairy free, nut free, egg free)
4 medium cooked beets (I steam mine)
2 avocados
4 Tbsp fresh organic lemon (1 large lemon)
2 Tbsp olive oil
1/2 tsp freshly ground pepper
1/2 tsp sea salt
2 Tbsp fresh chopped dill (or basil)
Chop your beets into cubes and put in a bowl. Cube your avocado into similar sized pieces and place on top of the beets. Add the rest of your ingredients on top and stir just enough to mix. Taste and adjust to taste.
If you over-mix, your avocado will turn as red as the beets and get mushy so be gentle!
Enjoy!
***Update: 6/27/12:
This is also amazing with one or two chopped champagne mangoes as well!!
 |
| I used Chioggia Beets in this picture, and they don't bleed as red beets do. |
Posts
