Monday, February 20, 2012

Avocado Beet Salad

Serves two

4 small beets
4 fingerling potatoes, optional
1 avocado
1/4 cup red onion, thinly sliced
1 lemon, juiced
2 tablespoons truffle-infused olive oil
Salt
Pepper
3 cups mixed salad greens

Preheat the oven to 375 F. Place the beets and potatoes into a roasting pan. Roast for 40 minutes or until tender. Allow to cool.

Remove the skin from the beets and slice into 1/4 inch thick slices. Slice the potatoes and avocado into 1/4 inch slices. Combine the vegetables in a large bowl. Wash the salad greens, dry well and place in a large bowl.

Add the lemon juice, oil, salt and pepper to a bowl. Whisk to combine.

Divide the dressing between the bowl with the greens and the bowl with the vegetables. Toss to coat. Plate the salad greens and top with the vegetables.




  Amy


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