Could this salad be any more festive? Look at all that red and green going on. Beets with Avocado Lime Dressing would dress up your Christmas dinner table, whether you’re having the Thanksgiving-repeat-style turkey dinner or an alternative meal. My family, a staunchly second-turkey family up until this point, will eat beef this year. I for one am excited. Wouldn’t this pretty salad make a happy prelude to the main course?
The best thing about this salad is that it tastes great. I couldn’t keep from sneaking spoonfuls of the dressing as I was making it. The second best thing is that it is super healthy, which can’t be said of lots of holiday offerings. Beets and avocados? Seriously.
Beets with Avocado Lime Dressing
Yield: 2 big or 4 little servings
2 big beets or 3 or 4 small beets, scrubbed clean and greens removed, but not trimmed or peeled
Juice of 1 lime
2 Tablespoons orange juice, freshly squeezed or from a container
2 Tablespoons olive oil
2 teaspoons honey
1/2 teaspoon salt
A few grinds of black pepper
Bring a large pot of water to a boil and add the beets. Boil until they’re tender when pierced to the center with a small knife. Drain the beets in a colander and let them cool until they’re about room temperature. Cut the tops and bottoms off the beets and rub the skins off with your fingers. Slice each beet into 1/4″ thick rounds (or cut the rounds into half-moons for really big beets).
For the dressing, peel the avocado and cut the flesh into large chunks. With a blender (I like to use my immersion blender), blend the avocado, lime juice, orange juice, olive oil, honey, salt, and black pepper until very smooth and creamy.
To serve, spread a dollop of the dressing in the center of a salad plate and top with beet slices.