Beet and Avocado Salad

Funny how I’ve been the least busy I’ve been in months and yet here I am, blogging for the first time in over a week. Lazy me. It’s this weird transition time between the end of the winter semester and the beginning of the spring one. Yep, call me crazy but I’m going to school full-time this summer. So if that’s any indication, you really won’t be hearing from me in the coming months! Ha! Well, I will at least attempt to update as much as possible.
Thing is, I really haven’t been making anything worthy of sharing. Salads, omelettes, more salads. Sometimes with romaine, sometimes switching it up with baby kale. Lots of avocado involved. Blue cheese dressing, truffle salt dressing. Just balsamic and dijon if I’m really indifferent. Oh and you can throw some eggplant in there too, sauteed of course.
I’m kind of on a health kick and it feels great. Lots and lots of fruits and veggies. But it’s not overly conducive to sharing new recipes for delicious sweet things. I did make some bread pudding the other night to use up some stale raisin bread we had. Nothing too fancy, just whip up a custard, toss in the bread and any fruit/chocolate/nuts of choice. Bake. Slice. Serve.
But back to salads. I made one last night that I put quite a bit of effort into. Actually I probably spent more time plating than I did prepping. After about 20 minutes everyone at the table was like, “can we just eat it already?” To which my reply was, “no I am making it beautiful dammit!” Sometimes you just have to go balls out. This is the intense art of salad making after all. Basically a full-contact sport.
Beet and avocado salad
Beet and avocado salad

Beet and Avocado Salad

1 avocado, cubed
7-8 small beets, roasted and sliced (literally just wrap them in foil and pop them in a 350F oven for 1-1.5 hours until tender, then peel and slice)
1-2 handfuls baby kale
1/3 cup toasted pumpkin seeds
1/4 cup soft goat cheese
Cranberry White Balsamic Vinaigrette (see below)

Individually toss the avocado, beets and baby kale each with adequate vinaigrette. I composed the plates by creating a line of beets and avocado right down the centre. Then I scattered the remaining garnishes over top. If you want a more “lettucy” salad, feel free to use more kale and turn the beets into a garnish rather than the main event. Unfortunately then it’s time to destroy your artistry.

Cranberry White Balsamic Vinaigrette

1/4 cup white balsamic vinegar
1 tbsp. cranberry mustard (if you can’t find this feel free to use dijon)
1 tbsp. honey (you can use less but the beets I bought weren’t very sweet)
1/3 cup olive oil
salt and pepper, to taste

Whisk together the vinegar, mustard and honey before slowly drizzling in the oil to emulsify. Season to taste before using. Any extra keeps well in the fridge for at least a week.

Beet and avocado salad

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