Parisian Beet and Avocado Salad
Serves: 2-3 | 15 Minute Prep Time | 60 Minutes to Cook
During a recent trip to Paris, Sean and I walked into La Voltaire in the 7th Arrondissement, and began our meal with the most delicious beet and avocado salad (Betterave rouge et avocat, huile d’olive et citron). It was the simplicity of the ingredients that made it so memorable – perfectly roasted beets, fresh avocado and parsley, and then a nice splash of a good quality olive oil, fresh lemon juice and salt. C’est Magnifique!
Instructions:
- To roast the beets, preheat the oven to 400. Wash the beets well and dry off with paper towels to remove any moisture. Cut off the beet root end. Toss the beets in a bowl with olive oil, salt and pepper, and wrap each beet in aluminum foil. Place on a foil-lined baking sheet, and roast for 45-60 minutes, until tender. Allow to cool, and peel. Slice in thin slivers (you can also cube the beets if you prefer).
- Slice avocado into slivers (or cubes – whatever matches the cut of the beets).
- Place on a plate or bowl and drizzle with a good quality olive oil and lemon juice.
- Top with chopped parsley and salt and pepper to taste.
- Bon appetit!
