Beet Salad With Avocado, Arugula, and Goat Cheese
Ready In: 40 mins
Serves: 6
Ingredients
Directions
- Trim beets, leaving an inch of the tails and stems, and then steam whole over boiling water until tender when pierced with a fork, but not too soft; you want some texture. (A medium-size beet, 3–4 ounces, takes about 25 minutes.).
- When done, cool, and then slip off skins. Cut beets into wedges or large dice, keeping different colors (if using) separate to avoid staining.
- Pound garlic in a mortar with ¼ teaspoon salt until smooth; then stir in lemon juice and olive oil, plus freshly ground pepper to taste.
- Toss each kind of beet in enough dressing to coat lightly. If any dressing remains, toss with arugula greens. Arrange greens on platter, and then beets.
- Crumble goat cheese on and around beets; then add avocado slices. (Tip: after slicing the avocado, I lightly drizzle lemon juice on it to avoid browning.).
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