Beet and Avocado Salad with Gruyere
“M&M’s melt in your mouth, not on your hands.” Remember that commercial? Can someone please tell me to stop dating myself? During hot humid New York summers, M&M’s melted in my hands all the time. But I loved them anyway.
I rarely eat them these days. I try to stay away from processed foods. For the most part. Let’s say I’m a work-in-progress. If I’m at a gathering with M&M’s, Reese’s, Kit Kats… OK I must stop here. This is NOT a post on candies. Can someone give me a little shake? Thank you.
This is about beets. (Yoni, please tell Karen to stop making that face.) I love beets. A lot of people love beets. Beets come in several varieties – red, yellow, orange, even striped. I love them all, but the vibrant red remains a favorite. What I don’t love is beet juice on my counters and on my (usually) white shirt.
Note to Self: Dear Self- Do yourself a favor. Try to remember not to wear a white top when going out to have dinner at an Italian restaurant.
I have a solution to the beet juice situation. Get them ready-steamed and vacuum-packed. The issue with staining pots is eliminated. Now just be mindful when you get them out of the package. The fuss is reduced significantly. Amazing!
There are no additives in this package which makes me smile. This is a “convenience” item that works for me and it allows me to whip up a delicious salad in a few minutes…
I made a very simple vinaigrette. Should there be any other kind?
Swap out vinegar for fresh lemon juice, add olive oil, a bit of mustard, a little salt and pepper and a few spoons of chopped herbs. Mint made a showing here. Fresh and clean!
So many pairings for beets… so little time. I do this as a composed salad, layering on the ingredients- what you get is simple, elegant and very satisfying.
With gratitude to the good folks at Melissa‘s, I offer up this salad. Eat in Joy!
Beet & Avocado Salad with Gruyere
Ingredients:juice of 1/2 lemon 2 T. olive oil 1/2 t. Dijon mustard, regular or stone-ground salt & pepper 2 c. mache, butter lettuce or mixed baby lettuces 1 c. steamed baby beets, quartered 1 avocado, cut into bite-sized chunks, sprinkled with a little lemon juice to prevent discoloration 1 green onion, sliced
1 T. fresh mint leaves, chopped
1/4 c. shredded Gruyere cheese (Manchego is another great choice)
2 T. walnuts, roughly chopped
Whisk together the lemon juice, olive oil, mustard and salt and pepper. Or shake it up in a little glass jar. (Do I need to add to be sure the lid is secure? Yes, I’ve been there.) Set aside.
Divide greens between 2 plates. Toss with half of the dressing.
Layer the beets, avocado and green onion on the plates. Sprinkle on the remaining dressing. Top with mint, cheese and nuts. Serve immediately.