Colorful beet salad Eddie can't stop eating
9,044YALL I'M A DUMBAZZ AND FORGOT THE VINAIGRETTE 🤦🏼♀️
it is optional but it adds more brightness and moisture to the salad. I've had it both with and without the vinaigrette and it's still delicious either way.
Recipe published in Salt Fat Acid Heat by Samin Nosrat
Ingredients (serves 4)
1lb beets (get diff varieties if you can)
4 citrus fruits of the edible variety (orange, grapefruit, etc.)
4 avocados
1 red onion
garnish of preference (parsley, micro greens, fennel bulb and/or fronds)
olive oil
white vinegar
red wine vinegar
salt
For Vinaigrette:
shallot
white wine vinegar
citrus juice
citrus zest
Directions:
1. Preheat Oven to 425F (220C)
2. Wash & trim beets. Arrange on baking sheet. Fill sheet with 1/4" of water. Layer a sheet of parchment paper on top before covering and sealing with aluminum foil.
3. Place beets in oven for 1 hour. Beets are done when pierced easily w/ a fork or knife. Pay attention to the smell, if you smell anything burning check that the water hasn't evaporated from the pan. Though that should not be an issue if your foil is secured properly.
4. Macerate red onion by quartering and slicing the onion. Place in a mason jar and fill with white vinegar until onions are completely covered. Let rest at least 15 minutes, and keep remainder in fridge for other yummy things like avocado toast!
4b. For vinaigrette finely dice 1tbsp of shallot and place in a bowl with 4 tsp white wine vinegar.
5. When beets are done cooking, allow them to cool for 10-15 minutes until they are easy to handle. Then grab a paper towel and rub the skins off, they should come off easily. STAND AGHAST AS YOUR HANDS TURN BRIGHT RED AND MAKE YOU LOOK LIKE A CANNIBAL
6. Chop the beets into bite-sized cubes. Toss beets in 1.5 tsp red wine vinegar, 1 tbsp olive oil, and salt to taste. Make sure to coat evenly. Make a mess. Set aside until ready to plate.
7. Prepare citrus by first zesting 1/2 tsp of desired zest if making vinaigrette. (I like to zest and juice lemons or limes since they're diff from what I plate, and I usually keep them on hand) Then slice off the peel, exposing the juicy goodness. For fruits with a thick membrane like grapefruit, segment the fruit and break them free from the confines of society. For fruits with thinner membranes like oranges or mandarines, slice them cross-wise. Sprinkle lightly with salt and set aside until ready to plate.
7b. Juice remaining citrus until you have 1/4 cup. (again, I usually use lemons or limes for this, but you an use any extra citrus you have)
8a. Prepare the vinaigrette. Combine shallot and vinegar with 1/4 cup citrus juice, 1/2 tsp zest from earlier, 1/4 cup olive oil, salt to taste)
8b. Peel and slice avocado. Cut vertically along the pit, dividing the fruit in half. BE EXTRA SUPER DUPER CAREFUL WHEN PITTING OMG DONT SLICE YOUR LITTLE NUBS OFF!!! Then remove the skin and slice avocado into bite-sized pieces. Sprinkle with salt to taste.
9. Prepare garnishes if need be. Finely shave fennel bulb, chop herbs, etc.
10. PLATE TO YOUR HEART'S CONTENT! MAKE HAPPY ACCIDENTS AND BEAUTIFUL ART THAT WOULD MAKE BOB ROSS PROUD! Plate in order of citrus, then beets, macerated onions, avocado, and greens. Drizzle lightly with vinaigrette (I do like 2 spoonfuls per salad) then serve and realize it's your new favorite food that you will eat every single day for the rest of your life. FEEL ENERGIZED AND REJUVENATED (and maybe your partner will whisk you into the bedroom *wink wink*)
Nutrition Info:
it's good af for you that's all you need to know