Tomato, avocado, and golden beet salad
4
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Purchase golden beets at your local health food store or produce market; they're sweet as can be and won't stain your hands red. The prime season for beets is early summer or early fall, so look out for them then. If you are using red beets, be sure to use gloves when peeling to protect your hands. After boiling the beets, make sure to run them under cold water or place them in an ice bath. Doing so will soften the skin, making the beets easier to peel. Serve this side salad with your lunch or dinner or enjoy as a snack in the afternoon.
Ingredients
Uncooked beets
¾ pound(s), golden variety, scrubbed, tops removed (about 4 medium beets)
Tomato
4 medium, different colors or heirloom, cut into 1/4-inch wedges
Avocado
1 item(s), ripe, Hass, cut into 1/2-inch cubes
Red onion
1 small, cut in half and sliced into thin half moons
Olive oil
4 tsp, extra virgin
Red wine vinegar
4 tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Fresh basil
1 Tbsp, fresh, chopped
Chives
1 Tbsp, fresh, chopped
