Beet, Potato & Avocado Salad
Ingredients
Vinaigrette
-
1
small
shallot
-
¼
cup
white wine vinegar
-
to taste
sea salt
-
to taste
ground black pepper
-
2
teaspoons
prepared horseradish
-
1
teaspoon
Dijon mustard
-
⅓
cup
olive oil
Salad
-
½
lb
mini Yukon gold potatoes
-
2
medium
beets
-
1
medium
ripe avocado
-
10
blades
chives
-
½
medium
lemon (juice of half)
-
2
tablespoons
capers
-
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Prepare the vinaigrette by combining minced shallot and vinegar in a bowl, adding salt and pepper, then whisk in horseradish and mustard, and slowly drizzle in olive oil while whisking.
- Boil potatoes in cold water until tender, about 12 minutes, then set aside.
- In the same water, boil beets until tender, about 20 minutes, then peel and cut into wedges.
- Slice avocado and lay it on a serving plate, squeezing lemon juice over it and seasoning with salt and pepper.
- Layer beets on top of the avocado, drizzle with vinaigrette, and sprinkle with chives.
- Top with potatoes, drizzle with more dressing, and scatter capers on top before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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