Ingredients

The following ingredients have 2 Servings
  • 2 lbs Beets (cooked, chopped into 1-inch pieces))
  • 1 cup Cucumbers (chopped into 1-inch pieces)
  • 1 cup Cherry tomatoes (halved)
  • 1 Avocado (small, chopped into 1-inch pieces)
  • ½ cup Parsley
  • ¼ cup Lemon juice
  • ¼ cup Olive oil
  • ¼ tsp Kosher salt
  • ¼ tsp Black pepper

Instruction

  • Cook beets - microwave or roast Microwave - Place the beets in a large bowl (microwave-safe bowl) with 1/2 an inch of water. Cover with plastic wrap and make some holes on the cover for steam to escape. Cook for 5 to 6 minutes or until fork-tender.Roast - wrap the clean and washed beets in aluminum foil and roast in a preheated oven for 50 to 60 minutes until tender when touched with a fork.
  • Toast pine nuts - Place the pine nuts in a frying pan and toast them on medium heat for 2 minutes (optional).
  • Beet salad Dressing - In a small mason jar or small bowl, combine the lemon juice, olive oil, Kosher salt, and black pepper. Close the lid and give it a good shake. Set aside until you are ready to use it.
  • Assemble - In a large bowl, combine the chopped veggies - beets, cucumber, tomatoes, avocado, and parsley. Top with the toasted pine nuts. Toss everything well to combine.
  • When ready to serve, pour the salad dressing over the veggies and toss well to combine. Pro tip - Always add the dressing just before serving, this will prevent the veggies from releasing too much moisture resulting in a soggy salad.
  • Enjoy!