Tomato, Avocado & Golden Beet Salad

20 Jun

It was hot yesterday. Really hot. Grilling seemed like the perfect alternative to spending any time laboring over a hot stove. So we tossed a couple of brats on the grill and I whipped up two cold salads. It was the perfect meal for a crazy hot night.

Plus, I had a beautiful bunch of golden beets in my refrigerator waiting to be used that I turned into this mouthwatering tomato, avocado and golden beet salad.

I have always liked red beets but I didn’t even know golden beets existed until I was at a family picnic a few years ago. A relative had brought a different golden beet salad and it was so delicious! Golden beets have the same distinctive beet flavor but are so, so sweet. In this recipe they mix perfectly with tomato, avocado and red onion. It almost looks too pretty and colorful to eat!

To make this salad, you’ll need:

  • About 4 medium sized golden beets, scrubbed and tops removed. If you can’t find them at your regular grocery store, try a health food store. I found some at Whole Foods.
  • 4 medium tomatoes, any variety. I mixed in a few red and a few yellow tomatoes to add more color.
  • Half a red onion, cut in half and then slivered into thin half moons
  • 1 avocado, chopped
  • 4 tsp extra virgin olive oil
  • 4 tsp balsalmic vinegar
  • 1/4 tsp table salt
  • 1/4 tsp black pepper

Bring a pot of water to a boil. Add your beets and wait for it to return to a boil. Reduce heat to medium, cover and cook for 25 minutes or until beets can easily be pierced with a knife. When they’re ready, remove them and run cold water over them until they are cool enough to handle. Remove the skins. You can easily remove the skin from the beets with your hands if you’ve let them cool enough. Then cut them into small wedges.

Next just cut up your tomatoes, avocado and red onion and mix it all together in a salad bowl. Finally add the olive oil, balsalmic, salt and pepper and mix it all together again. You’re done! I think most salads are better if they’ve had a little time to marinade and let all the flavors mingle so I would suggest leaving this in the fridge for at least a couple of hours before serving.

I told my husband we were having beets for dinner and he made a face and said, “Do you even like beets?” But by the time dinner was over he was picking the sweet golden beets out of the salad bowl! This salad is seriously delicious and such a bright colorful addition to any dinner table.

This recipe was adapted from a similar Weight Watchers recipe.

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