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    Avocado Beet Salad w/ Citrus Vinaigrette


    Source of Recipe


    Chez Panisse Cafe Cookbook

    List of Ingredients




    6 medium red or golden beets
    salt and pepper
    1 tablespoon red wine vinegar
    extra virgin olive oil
    1 large shallot, diced fine
    2 tablespoons white wine vinegar
    1 tablespoon lemon juice
    1 tablespoon orange juice
    1 tablespoon chopped chervil
    1/4 teaspoon chopped lemon zest
    1/4 teaspoon chopped orange zest
    2 firm ripe avocados

    Recipe



    Preheat oven to 400 ºF. Trim and wash beets. Put them in a baking dish, add a splash of water and cover tightly. Roast beets in the oven for about 45 minutes, until they are cooked through. When beets are cooked, allow them to cool uncovered. Peel and cut them into wedges. Put them in a bowl, season generously with salt and pepper, add red wine vinegar, 1 tablespoon of olive oil and toss gently.

    Put shallot in a bowl and add vinegar, lemon juice, orange juice and pinch of salt. Let macerate for 15 minutes. Whisk in 3/4 cup olive oil and stir in chopped chervil, lemon zest and orange zest. Taste for seasoning. Cut avocados in half lengthwise and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch slices. Scoop out slices with a large spoon and arrange on platter or individual dishes. Season with salt and pepper. Arrange beets over avocado and drizzle with vinaigrette. Garnish with a few chervil sprigs. Serves 6.

 

 

 

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