A new take on beet salad that’s both delicious and very nutritious. This is my version of Jeremy Foxes beet salad at Rustic Canyon restaurant . This is an easy salad to make once you roast and pickle the beets. The quick pickle of the beets adds a nice complexity and greatly enhances their flavor. The berries add a nice tart sweetness. You could also add some roast chicken to make it a substantial meal.
- 3-4 medium sized beets
- 1/2 avocado, peeled and sliced thin
- 1/4 red onion, sliced thin
- 2 small radishes, sliced thin
- 10 raspberries or blackberries
- Small bunch fresh mint leafs
- Small bunch fresh cilantro leafs
- Corse sea salt for sprinkling ( I like Maldon or fleur de sel)
- White balsamic and lemon for dressing
- Optional 1/2 cup cooked quinoa (follow instructions on the package.) Or 1/2 cup cooked lentils.
Pickled Beet Ingredients
- 3 tablespoons red wine vinegar
- Scant tablespoon maple syrup
Heat the oven to 375. Wrap the beets in foil, making a little package leaving a small opening in the top. Pour 1/4 water, a tablespoon olive oil, two pinches of salt and close the package up so the beets can steam. Put in the oven and cook for 30-45 min until a knife will easily pierce the beets.
Remove from the oven and let cool for a few minutes leaving the package closed. This will help the skins release. Once the beets are cool enough to handle use a paper towel to rub the beets and remove the skin. Slice the beats in to desired shapes (I like to cut some into wedges and some into slices for varying looks.)
Put the beets into a bowl and add the red wine vinegar and maple syrup. Let this marinate while you prep the rest of the salad.
On a large platter, arrange the beets and the avocado overlapping slightly. Scatter the radishes, berries, red onion and the herbs over the platter. Drizzle some of the dressing on the salad and sprinkle the salt over the veggies making sure to hit the avocado.