Warm Beet and Avocado Salad 

 

  

This tower of tastiness was inspired by a dish I had in NYC.  The restaurant where I ordered this served it cold, but I knew that it would be better with warm beets to melt the avocado, making it extra creamy. With that said, here is my twist on their idea. 

Warm Beet and Avocado Salad 

  • 2 medium beets, peeled and sliced into circles

  • 1 avocado, sliced

  • 1 tablespoon chopped garlic

  • Olive oil

  • Salt and pepper to taste

Preheat oven to 400. Lay beets on a baking sheet and spray with olive oil. Season with salt and pepper and sprinkle with chopped garlic. Roast for 20-25 minutes in the oven or until fork tender. 

As the beets become close to being done, slice the avocado. When beets are finished,  begin layering the salad with a beet slice followed by 2-3 avocado slices on top of the beet. Repeat this layering until it’s 5-6 layers high. I sometimes garnish with crunched up kale chips when I have them made. Makes 3-4 servings.

*Beets and avocados are high in Folate (great for women in their child-bearing years!) Beets are also a great liver cleanser and avocados are great for eye and bone health.

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