Beets & Avocado Recipe

Time1h 30m

Serves4

warm rainbow beets, hearts of palm, avocado, grated feta, basil

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Ingredients

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1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash the rainbow beets thoroughly to remove any dirt. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.
2
Cooling and Peeling
Once the beets are roasted, remove them from the oven and allow them to cool slightly. When cool enough to handle, unwrap the foil and peel the skins off the beets using your hands or a paper towel.
3
Slicing the Beets
Slice the peeled beets into wedges or rounds, according to your preference.

4
Preparing the Salad Base
In a large mixing bowl, combine the sliced rainbow beets and the hearts of palm, which should be sliced into rounds.
5
Adding Avocado
Cut the avocados in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into slices and gently fold them into the beet and hearts of palm mixture.
6
Incorporating Feta
Sprinkle the grated feta cheese over the salad mixture, ensuring even distribution.

7
Making the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.
8
Dressing the Salad
Drizzle the dressing over the salad mixture and toss gently to combine all ingredients without mashing the avocado.

9
Finishing Touches
Chop the fresh basil leaves and sprinkle them over the top of the salad for garnish.
10
Serving
Serve the warm beets and avocado salad immediately as a delightful appetizer or side dish.