This lovely little beet salad recipe would make a great start to a fall or winter dinner party. Or double it for the holidays. Or mainline it for nutrient value.
This past week I’ve been feeling like I need to eat ALL THE VEGETABLES before they go extinct due to the apocalyptic environmental policies we’re likely to have in 2017. Oh, did you think this post was going to be just about salad? Is anything just about salad right now?
Kidding/not kidding/I have no idea if I’m kidding.
At the moment I’m sort of oscillating between wanting to eat of all the comfort food all of the time and wanting to eat none of the comfort food, mainline pure nutrients, learn jiu jitsu and train for a marathon that’s decently likely to occur while being chased.
A little while ago I saw an article about Sons of Anarchy and had to mouse over the headline to remember whether that was a TV show or a real-life alt-right supremacy group. I really wish I were kidding.
Things will be fine. Or not.
They tell me Thanksgiving is next week, which is medium-nice. This beet salad recipe with creamy avocado, lots of crunch, and some great little sweet and savory bits would work well with other Thanksgiving flavors. It would bring a little freshness to the table. It would stain, if you had to throw it at an out-of-hand uncle. Not that I’m advocating anything like that.
No no, you stay. I’ll go.
Talk to you soon.
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Beet Salad Recipe with Creamy Avocado
I love the delicate crunch and flavor profile of raw beets, which are a little mellower than roasted ones. For a small dinner party, it's fun to plate each person's salad individually and fan out the beet and avocado slices like in the photos, but you can also toss it all together in a big bowl. If you'll be plating the salads individually, you'll give each of the elements a quick, separate toss with a touch of olive oil, balsamic and salt. If you'll be tossing everything together in a big salad bowl, you can skip those steps and toss at the end.
- 1 head radicchio
- 1 tablespoon extra-virgin olive oil, divided
- 1 tablespoon balsamic vinegar, divided
- 2 medium raw beets (two different colors if available)
- 1/4 medium red onion
- 1 large stalk celery
- 1 ripe avocado
- Juice of 1/2 lime
- 1/2 cup walnut pieces
- 2 ounces crumbled feta cheese, optional
- Balsamic glaze
- Flaky sea salt
- Freshly ground black pepper