Beets with Avocado and Orange
Top Chef winner and first-time marathoner RICHARD BLAIS serves this inventive salad as a side at holiday meals.
By Richard Blais
A good source of fiber, beets get their red hue from betalains, antioxidants with cancer-fighting properties. Serve the salad with roasted turkey, chicken, or fish.
Beets with Avocado and Orange
Red-wine vinegar
2 medium to large red beets (about 1 pound)
1 2-inch piece black licorice
4 tablespoons fruit vinegar (try raspberry)
1 teaspoon Dijon mustard
1 teaspoon wasabi paste
1/4 cup walnut oil
Salt and pepper to taste
1 orange, divided into segments and cut into bite-size pieces
1 avocado, medium dice
2 tablespoons chopped basil
Boil a pot of water. Add a splash of red-wine vinegar and the beets. Boil covered for 20 to 30 minutes, or until you can stick them with a fork and it comes out clean.
Meanwhile, put the licorice in the freezer to let it get rock hard.
When the beets are cooked, peel and chop them (while still warm) into bite-size pieces.
Whisk together the fruit vinegar, mustard, wasabi, and walnut oil. Toss beets in the mixture and season with salt and pepper. Fold in the orange, avocado, and basil.
Remove the licorice from the freezer and shave atop the salad as you would Parmesan cheese.
Serves six.
CALORIES PER SERVING: 169
CARBS: 15 G
FIBER: 4 G
PROTEIN: 2 G
FAT: 13 G
By Richard Blais
A good source of fiber, beets get their red hue from betalains, antioxidants with cancer-fighting properties. Serve the salad with roasted turkey, chicken, or fish.
Beets with Avocado and Orange
Red-wine vinegar
2 medium to large red beets (about 1 pound)
1 2-inch piece black licorice
4 tablespoons fruit vinegar (try raspberry)
1 teaspoon Dijon mustard
1 teaspoon wasabi paste
1/4 cup walnut oil
Salt and pepper to taste
1 orange, divided into segments and cut into bite-size pieces
1 avocado, medium dice
2 tablespoons chopped basil
Boil a pot of water. Add a splash of red-wine vinegar and the beets. Boil covered for 20 to 30 minutes, or until you can stick them with a fork and it comes out clean.
Meanwhile, put the licorice in the freezer to let it get rock hard.
When the beets are cooked, peel and chop them (while still warm) into bite-size pieces.
Whisk together the fruit vinegar, mustard, wasabi, and walnut oil. Toss beets in the mixture and season with salt and pepper. Fold in the orange, avocado, and basil.
Remove the licorice from the freezer and shave atop the salad as you would Parmesan cheese.
Serves six.
CALORIES PER SERVING: 169
CARBS: 15 G
FIBER: 4 G
PROTEIN: 2 G
FAT: 13 G
