Tomato, Avocado and Golden Beet Salad
A different type of salad that combines tomato and avocado with golden beets. This recipe is vinegarless and vegan.
3/4 lb golden variety beets - (about 4 med), scrubbed, and the tops removed
4 medium tomatoes, cut 1/4" wedges (different colors or heirloom if possible)
1 medium ripe Haas avocado, cut 1/2" cubes
1 small red onion, cut in half and sliced into thin half moons
4 tsp extra-virgin olive oil
4 tsp lemon juice
1/4 tsp table salt
1 Tbs chopped fresh basil
1 Tbs chopped fresh chives
Place a medium saucepan filled with water over high heat. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
Add tomato, avocado, onion, oil, lemon juice and salt to bowl; toss to combine. Top mixture with basil and chives and serve.
Nutrition (per serving): 281.7 calories; 22% calories from fat; 7.6g total fat; 0.0mg cholesterol; 506.0mg sodium; 1 847.4mg potassium; 50.3g carbohydrates; 16.6g fiber; 32.4g sugar; 8.8g protein.