Author Notes: This is a very filling salad and could easily be a main dish. —clintonhillbilly
Serves: 3
Ingredients
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2
beets
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1
ripe avocado
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1
teaspoon fresh thyme
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2
teaspoons balsamic vinegar
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6
teaspoons olive oil
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1
teaspoon dijon mustard
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salt and pepper
Directions
- Preheat oven to 400. Rub each beet with a teaspoon of olive and salt well. Wrap in foil and roast one hour. When beets are done, chill, remove skin, and cut into half inch chunks.
- Cut avocado into half inch chunks. Sprinkle salt on beets and avocado.
- Whisk together mustard, thyme, balsamic vinegar, and olive oil, pour over salad, and toss well. Grind a generous amount of black pepper over each portion when serving.