Crushed Beets with Chunky Olive & Mint Dressing
Ingredients
The beets
The dressing
-
½
cup
Castelvetrano olives, pitted and chopped
-
1
small
shallot, sliced paper thin
-
1
tablespoon
capers, roughly chopped
-
½
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
¼
cup
olive oil
-
2
tablespoons
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
-
¼
cup
fresh mint leaves, chopped
-
2
tablespoons
parsley leaves, chopped
-
1
ripe
avocado
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Boil the beets in a large pot of water until very tender, about 30 minutes.
- Let the beets cool, then peel off the skins and place them on the baking sheet.
- Gently crush the beets with the bottom of a bowl or jar into craggy fragments.
- Drizzle the crushed beets with 2 tablespoons of olive oil and season with salt and pepper.
- Roast the beets in the oven for 20 minutes until slightly dried on the surface.
- While the beets are roasting, prepare the dressing by mixing the olives, shallot, capers, lemon zest, lemon juice, remaining olive oil, and black pepper in a bowl.
- Transfer the roasted beets to a serving platter in a single layer.
- Dice the avocado and scatter it over the beets.
- Stir the mint and parsley into the dressing and spoon it over the beets and avocado before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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