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Avocado Beet Salad

From Our Kitchen

Preheat oven to 375ºF


8 medium beets, peeled and cut into wedges
3 avocados, halved, pitted and “sliced in skin”
2 heads romaine lettuce, chopped and washed
1 bunch radishes, sliced
⅓ cup and 2 Tbsp. extra virgin olive oil
7 Tbsp. orange juice
2 Tbsp. lime juice
2 Tbsp. sherry vinegar
1-2 chipotle peppers
salt and pepper


Toss beets with 2 Tbsp. oil and a pinch each of salt and pepper. Place a large piece of aluminum foil in a baking dish. Place beets on foil and enclose with the foil. Roast until tender, about 1 hour. Set aside and cool.

Put chipotle peppers in hot water until soft, about 30 minutes. Using gloves, remove chilies and discard seeds and veins. Add to a blender with CITRUS JUICE and vinegar. Puree. Slowly add oil until blended. Season with salt and pepper.

Toss lettuce with enough dressing to coat, place on plates. Toss beets with dressing and place on lettuce. Toss avocados, onions, and radishes with dressing and place on salad. Enjoy.