Tomato, Avocado and Golden Beet Salad

4
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

uncooked beets

¾ 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

avocado

1 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 oil

4 tsp, extra virgin

red wine vinegar

4 tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

basil

1 Tbsp, fresh, chopped

chives

1 Tbsp, fresh, chopped

Instructions

  1. 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.
  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. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.

A happier, healthier you starts here