Tomato, Avocado and Golden Beet Salad
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Purchase golden beets at your local health food store or produce market; they're sweet as can be and won't stain your hands red.
Ingredients
Beets
¾ pound(s), golden, scrubbed and tops removed (about 4 medium beets)
Tomato
4 medium, different colours or heirloom if possible, cut into 1/4-inch wedges
Avocado
1 medium, ripe, Haas, cut into 1/2-inch cubes
Red onion
1 small, cut in half and sliced into thin half moons
Olive oil
4 tsp(s), extra-virgin
Red wine vinegar
4 tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Fresh basil
1 tbsp(s), fresh, chopped
Chives
1 tbsp(s), fresh, chopped
Instructions
1
Place a medium saucepan filled with water over high heat. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
2
Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
3
Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Top mixture with basil and chives and serve. Yields about 1 1/4 cups per serving.
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