SPRING BEET SALAD

Listen to the Big Blend Radio interview with 5-Star Chef Ivan Flowers who shares tips on cooking and preparing beets, and making spring salads, including his Spring Beet Salad as listed below.

3 Medium Beets

2 Avocados

1 Orange

Juice of 1 Lemon

¼ Cup Chopped Cilantro

1 Tbsp. Kosher or Sea Salt

3 Tbsp. Olive Oil

Preheat oven to 400 degrees. Wash beets and trim off root. Rub beets with olive oil and wrap in foil. 

Place wrapped beets on a baking pan and bake for about one hour. Beets are done when a fork inserted in the center of the beet comes out easily.

While beets are cooling, peel the orange and cut it into supreme wedges, set aside.
Cut the avocados into wedges and squeeze with a little lemon juice, set aside.
Once beets are cool, peel and cut into ½ moon slices and lay them out on a platter.
Place orange supremes and avocado slices around the beets.
Squeeze remaining lemon juice over all, and drizzle with olive oil.
Sprinkle with sea salt and top with chopped cilantro. Serves 4.