Tomato, Avocado and Golden Beet Salad
- Total Time
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.
uncooked beets¾ pound(s), golden variety, scrubbed, tops removed (about 4 medium beets)
fresh tomato(es)4 medium, different colors or heirloom, cut into 1/4-inch wedges
avocado1 item(s), medium, ripe, Hass, cut into 1/2-inch cubes
uncooked red onion(s)1 small, cut in half and sliced into thin half moons
olive oil4 tsp, extra virgin
red wine vinegar4 tsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
basil1 Tbsp, fresh, chopped
chives1 Tbsp, fresh, chopped
- Place a medium saucepan filled with water over high heat; bring to a boil. 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.
- 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.
- Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.