Beet, potato, and avocado salad recipe

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  • Yield: 4 Servings
  • Total Time: 45 Minutes

Ingredients

  • 1 pound beets, peeled and cut into ¾-inch pieces
  • 1 pound fingerling potatoes, halved
  • ¼ cup olive oil
  • 2 teaspoons crushed fennel seeds
  • Kosher salt and black pepper
  • 5 ounces greens (such as mâche; about 6 cups)
  • 2 avocados, chopped
  • ⅓ cup cornichons, halved
  • 2 tablespoons lemon juice
  • Brie and bread, for serving
How to Make It
  1. Toss the beets and potatoes with 2 tablespoons of the oil, the fennel seeds, and ½ teaspoon salt. Roast on a baking sheet at 400°F, tossing once, until tender, 24 to 28 minutes; let cool.
  2. Toss with the greens, avocados, cornichons, the remain-ing 2 tablespoons of oil, the lemon juice, and ½ teaspoon each salt and pepper. Serve with Brie and bread.
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