Follow these steps for perfect results
roasted beet
peeled and sliced
extra virgin olive oil
crème de cassis
red onion
finely diced
fresh ginger
grated
sherry wine vinegar
navel orange
peeled and segmented
avocado
halved, pitted, peeled and sliced
red onion
thinly sliced
baby lettuces
goat cheese
crumbled
Roast the beet until tender, then peel and slice it into 1/8" thick pieces.
Prepare the dressing: In a small bowl, combine olive oil, crème de cassis, finely diced red onion, grated ginger, sherry wine vinegar, and juice squeezed from the reserved orange membrane.
Discard the orange membrane after juicing.
Arrange baby greens on a serving platter.
Layer the beet slices, orange segments, avocado slices, and thinly sliced red onion over the greens.
If desired, crumble goat cheese or queso fresco over the salad.
Drizzle the dressing over the salad.
Add a touch of salt and pepper to taste.
Serve immediately and enjoy!
Expert advice for the best results
Roast the beets ahead of time for faster assembly.
Toast some nuts for added crunch.
Adjust the dressing to your taste.
Everything you need to know before you start
5 minutes
Beets can be roasted ahead.
Arrange artfully on a platter or individual plates.
Serve as a light lunch or side dish.
Pair with grilled chicken or fish.
Complements the fruitiness of the salad.
Discover the story behind this recipe
Highlights seasonal produce.
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