Remolacha Nueva (contains Nuts) 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 Preparation
- 1
Make the Avocado Purée
In a blender, combine the ripe avocados, lime juice, and salt. Blend until smooth and creamy. Set aside.
Roasting Beets
- 2
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and drizzle with olive oil, salt, and black pepper. Place them on a baking sheet and roast for 45-60 minutes or until tender. Allow to cool, then peel and slice.
Toasting Walnuts
- 3
Toast the Walnuts
In a dry skillet over medium heat, add the walnuts. Toast them for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.
Preparing Salad Components
- 4
Prepare the Salad Components
Thinly slice the radishes and shave the red onion using a mandoline or knife. Crumble the feta cheese.
Making Sherry Vinaigrette
- 5
Prepare the Vinaigrette
In a small bowl, whisk together sherry vinegar, olive oil, honey, salt, and black pepper until emulsified. Adjust seasoning to taste.
