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Photo of Tomato, avocado, and golden beet salad by WW

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

Instructions

  1. Place a medium saucepan filled with water over high heat; bring to a boil. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
  2. Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
  3. Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.

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