WW TOMATO, AVOCADO AND GOLDEN BEET SALAD

WW TOMATO, AVOCADO AND GOLDEN BEET SALAD image

Yield 4 Servings

Number Of Ingredients 10

3/4 pound beets, golden variety, scrubbed, tops removed (about 4 medium beets)
4 medium tomato(es), different colors or heirloom if possible, cut into 1/4-inch wedges
1 medium avocado, ripe, Haas, cut into 1/2-inch cubes
1 small red onion(s), cut in half and sliced into thin half moons
4 tsp olive oil, extra-virgin
4 tsp red wine vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 Tbsp basil, fresh, chopped
1 Tbsp chives, fresh, chopped

Steps:

Place a medium saucepan filled with water over high heat. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes. Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl. Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Top mixture with basil and chives and serve. Yields about 1 1/4 cups per serving.