Pages Menu
Categories Menu
Beets with Avocado

Beets with Avocado


As food dislikes go, beets are a popular one, however, beet salad has inexplicably become marketable in trendy restaurants over the past few years.  I was motivated to create a beet recipe primarily because of it’s beautiful purple / magenta color.  In this recipe I wanted bright contrasting accompaniments with flavors that pair well with beets. The last challenge was to use ingredients common to Mexican cuisine.  So let’s get started.

Beets01

 

Ingredients

Serves 4

1 lb red beets (bulbs) cooked

½ lb carrots peeled and sliced ¼ inch circles

1 garlic diced

1 large avocado peeled

Juice of ½ a lemon or lime

3 teaspoons cilantro finely diced

1/4 cup extra virgin olive oil +

Salt and pepper

Beets05jpg

 

Preparation

  1. Cook beets in salted boiling water for 45 minutes or until tender.  Drain, cool, peel and slice in ¼ inch circles.  Salt and pepper to taste. Set aside.
  2. Cook carrots in salted boiling water for 5 minutes or until crispy tender.  Drain, cool, pat dry and mix with garlic and 1 teaspoon of cilantro.  Salt and pepper to taste. Set aside.
  3. Use a food blender to puree the avocado with 1 teaspoon of cilantro and lemon juice. With the blender running, pour in ¼ cup olive oil followed by with ¼ cup of water. If necessary, use additional water to thin the avocado so it spreads on the plate. Not too thin. Salt to taste.

Beets04

 

Plating

On a salad plate, spread out 2-3 tablespoons of avocado puree. On the avocado, overlap 2 – 3 beet circles and place a portion of carrots, on the side. Drizzle olive oil and garnish with the remaining cilantro.

Notes

Once you peel cooked beets they bleed purple juice.  Cook them with skins on.  If you choose to mix beets with carrots, beet juice will stain the orange color away.  To preserve a crisp medley of colors keep carrots and beets separate until you plate them.

 Subscribe to email notifications for new posts HERE.  And I look forward to your comments below.


1 Comment

  1. I am taken with the ‘art’ in this recipe….the colors of the main ingredients is wonderfully compelling. I am going to make this for dinner tonight. Thanks Hank…I always enjoy your perspective on food, your photographs, and your words.