CALIFORNIA AVOCADO BEET SALAD

Recipe Provided By Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA

Shopping List

  • 6.0006 baby beets, roasted
  • 1.0001 ripe, Fresh California Avocado, peeled and seeded
  • 1.0001 lemon, juiced
  • 2.0002 Tbsp. olive oil
  • 0.500½ tsp. salt
  • 1.0001 tsp. black pepper
  • 1.0001 cup fresh wild baby arugula