I love making this salad and serving it with fresh roasted beets right out of the oven. Let them cool down for a few minutes so they are easy to handle and then lunch is ready!
serves 2 to 3
Warm Beet & Avocado Salad
6 roasted beets (CSA Week #19)
1/2 small red onion
3 tablespoons toasted almonds
6 handfuls of fresh arugula
Lemon Vinaigrette (makes about 1/4 cup)
1/4 cup olive oil
The juice of one lemon
1/2 teaspoon pink salt
Roast the beets.
While the beets are roasting, make the dressing by placing all ingredients in a jar and shaking to combine.
Dice the onion and slice the avocados into semi-circles.
When the beets are ready, rub off the skins and slice them into circles.
To assemble the salad, place arugula, red onions and toasted almonds in a big bowl. Toss with dressing. Top with avocados and beets. Enjoy!