Core Recipe
Servings | 4
Preparation Time | 20 min
Cooking Time | 30 min
Level of Difficulty | Easy

side dishes | This gorgeous-looking salad is a feast for both the eyes and the mouth! Look for golden beets at your local health food store or produce market (they're sweet as can be and won't dye your hands red).

3/4 pound beets, golden variety, scrubbed, tops removed (about 4 medium beets)
4 medium tomato(es), different colors or heirloom if possible, cut into 1/4-inch wedges
1 medium avocado, ripe, Haas, cut into 1/2-inch cubes
1 small red onion(s), cut in half and sliced into thin half moons
4 tsp olive oil, extra-virgin
4 tsp red wine vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 Tbsp basil, fresh, chopped
1 Tbsp chives, fresh, chopped

Instructions


1. Place a medium saucepan filled with water over high heat. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
2. Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
3. Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Top mixture with basil and chives and serve. Yields about 1 1/4 cups per serving.