Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

CALIFORNIA AVOCADO BEET SALAD
Share |

View on Mobile Site

Rating

4 of 5 1

1 Ratings | 0 Comments

Add to My Recipes

  • Preparation

    0 min

  • Cook Time

    0 min

  • Total Time

    0 min

Author: Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA
Recipe Provided By the California Avocado Commission

Ingredients

  • 6.000 6
    baby beets, roasted
  • 1.000 1
    ripe, Fresh California Avocado, peeled and seeded
  • 1.000 1
    lemon, juiced
  • 2.000 2 Tbsp.
    olive oil
  • 0.500 ½ tsp.
    salt
  • 1.000 1 tsp.
    black pepper
  • 1.000 1 cup
    fresh wild baby arugula

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

  1. Slice beets about 1/4 inch thick, set aside.
  2. Slice avocados to about the same thickness.
  3. Drizzle 1/4 of the lemon juice on avocado, set aside.
  4. Add the olive oil, remaining lemon juice, salt and pepper to a bowl and whisk to make the vinaigrette
  5. Toss the arugula with the vinaigrette.
  6. Arrange avocado and beet slices on top of arugula.
  7. Alternate beet, avocado, beet, avocado.
  8. Drizzle the leftover oil-acid mixture over the salads.
  9. Fresh ground black pepper is a nice salad topper.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2011, Adrian Halmagean

Nutrition information per serving

hide

Comments

No one has commented on this page yet.


You can't post comments until you have logged in. Please .