Beets & Avocado Recipe
PUFFED WILD RICE, TAHINI, LEMON VINAIGRETTE
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast them for approximately 45-60 minutes until tender. Let them cool, then peel and cut into cubes.
Make the Lemon Vinaigrette
In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin pieces.
Assemble the Salad
In a large bowl, combine the roasted beets, sliced avocado, and puffed wild rice. Drizzle the lemon vinaigrette over the top and gently toss to combine.
Garnish and Serve
Sprinkle chopped fresh parsley over the salad and serve immediately.