Thursday, September 24, 2020

Beet, Orange and Avocado Salad

I roasted beets in a very complicated way for this salad, as per instructions in an internet recipe. It was ridiculously complex. Whatever way you can cook, peel and slice the beets is fine, including by opening a tin. 

On the issue of micro-greens...... I sent my husband to the grocery store to find them (first mistake) indicating that sprouts would do if micro-greens were unavailable (second mistake). He brought me a tub of alfalfa sprouts. There is nothing inherently wrong with alfalfa sprouts, except that a small tub holds about a thousand of the things matted together. And, the instructions for use indicate that they must be washed and then cooked for at least one minute prior to use, a process that renders them basically unusable. 

With the exception of listing ingredients that you might not have thought of combining previously, salad recipes are a bit unnecessary in my view. You can basically throw together any ingredients you fancy, then pour on a vinaigrette, and a salad you have made. As an example, my cousin's husband combines a number of tinned ingredients in layers to form a salad he calls "Medley of Love". My cousin likes it because she doesn't have to make it.

Ingredients:

  • about 8 medium sized cooked beets, peeled and sliced
  • one large or two small oranges, peeled and sliced
  • one ripe avocado peeled and sliced
  • about a half a cup of toasted hazelnuts, roughly chopped
  • a handful of micro-greens (or any salad green that you happen to have)
  • vinaigrette

The vinaigrette that I used:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey (best to mix this in to the vinegar prior to adding the oil)
  • a few grinds of sea salt to taste (always dissolve the salt in the acid/vinegar prior to adding the oil)
  • a few grinds of pepper to taste
  • 4 tablespoons of extra virgin olive oil

Methods:

Artfully combine the ingredients on a platter, then drizzle with the vinaigrette. To be honest, I think Green Goddess dressing would go well on this salad, and would look very pretty as well. 


 

1 comment:

Janice said...

I have found roasting beets in a slow cooker the best method. Wrap beets, individually, in tin foil and put in slow cooker for 4 hours.

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