Remolacha Nueva Recipe
avocado purée, roasted red beets, toasted walnut, radish, shaved red onion, sherry vinaigrette, feta, honey
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Ingredients
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Avocado Purée
Roasted Red Beets
Toasted Walnuts
Salad Components
Sherry Vinaigrette
Method
Avocado Purée
- 1
Prepare Avocado Purée
In a blender or food processor, combine the ripe avocados, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning if needed.
Roasted Red Beets
- 2
Roast the Beets
Preheat the oven to 400°F (200°C). Wash and trim the red beets, then wrap them individually in aluminum foil. Drizzle with olive oil, and sprinkle with salt and black pepper. Place them on a baking sheet and roast for 45-60 minutes, or until tender. Allow to cool, peel, and slice.
Toasted Walnuts
- 3
Toast the Walnuts
In a dry skillet over medium heat, add the walnuts. Toast for 5-7 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and let cool.
Salad Assembly
- 4
Prepare Salad Components
Thinly slice the radishes and shave the red onion. In a large bowl, combine the sliced radishes, shaved onion, and crumbled feta cheese.
Sherry Vinaigrette
- 5
Make the Vinaigrette
In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined.
