Beet, Orange, and Avocado Salad
Adapted From The Whole30 Cookbook, pg. 290
2 medium beets
1 tablespoons of melted coconut oil or ghee
1 tablespoon of olive oil
1 tablespoon balsamic vinegar
1 orange, halved, one half zested and juiced,
one half peeled and cut into segments
½ teaspoon salt
¼ teaspoon black pepper
1 avocado, pitted, peeled, and diced
- 1. There are numerous ways to cook beets. Pre-cooked beets (e.g. Love Beets brand, organic, vacuum packed) are available in many produce sections in grocery stores. Here is a link to one of the best ways to cook them yourself that avoids both the need to peel them first and also the toxic effects of cooking them in aluminum foil, a popular technique on the internet: https://toriavey.com/wprm_print/44696 . Steaming works well as does an Instapot. The easiest way to peel a beet is after it is cooked and slightly cooled. Then use a paper towel to gently rub off the skin. It comes of easily. Use the coconut oil or ghee if oil is needed during cooking.
- 2. Dice the cooked beets into about one inch cubes and place in a serving bowl.
- 3. In a smaller bowl, combine 1 tablespoon of quality olive oil with the vinegar, orange juice, salt, and pepper and whisk until combined.
- 4. Add the orange segments and the avocado to the beets and drizzle the dressing over them. Sprinkle the orange zest, then toss to coat, and serve.
Note: If you decide to double the recipe for leftover purposes, simply avoid adding the avocado until you are ready to serve it, to avoid browning and mushy avocado. Adding some microgreens such as pea shoots or frisée, or a few pistachio nuts can add some additional flair, flavor, and texture.