BEET SALAD WITH AVOCADO, FENNEL, RED ONION, AND MINT

BEET SALAD WITH AVOCADO, FENNEL, RED ONION, AND MINT image

Yield 4 to 6 servings

Number Of Ingredients 7

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3 pounds medium beets, trimmed
2/3 cup olive oil
1/4 cup fresh lime juice
1 firm but ripe avocado, peeled, pitted, cubed
1 cup very thinly sliced fresh fennel bulb
1/2 cup very thinly sliced red onion
2 tablespoons very thinly sliced fresh mint leaves

Steps:

Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 15 minutes. Rinse under cold water to cool, then peel. Cut beets into 1-inch cubes. Whisk olive oil and lime juice in medium bowl to blend. Season to taste with salt and pepper. Transfer 2 tablespoons dressing to small bowl; add avocado and toss to coat. Toss beets, fennel, onion, and mint in large bowl with enough remaining dressing to coat. Season salad to taste with salt and pepper. Spoon avocado mixture atop beet salad and serve.