ROASTED BEET AND AVOCADO SALAD

ROASTED BEET AND AVOCADO SALAD image

Yield 4-6 People

Number Of Ingredients 13

4 medium beets (about 1/2 pound each), scrubbed
2 tablespoons extra-virgin olive oil, plus more for rubbing
1/2 cup water
Salt and freshly ground white pepper
1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup grapeseed oil or other mild vegetable oil
2 Hass avocados, cut into 3/4-inch pieces
3 oz. goat cheese
Pistachios

Steps:

1.Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl. 2.Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream. 3. Next make your goat cheese medallions. Slice your goat cheese in discs and and roll in ground pistachios. I ground my pistachios in my mini food processor. You can make these ahead of time and cover them in Saran Wrap and put them in the refrigerator 4. Slice your beets (I usually put 3 on the plate) And then 3 small slices of avocado. (I don't slice the avocado until the last minute because it will turn brown) Add one medallion of goat cheese Then drizzle the dressing. (blend up the dressing one more time right before serving) I usually put extra dressing on the table if ppl want more.rve. Make Ahead The roasted beets and dressing can be refrigerated overnight.