© Con Poulos
Active Time
20 MIN
Total Time
1 HR 20 MIN
Yield
Serves : 6

For this excellent and easy-to-prep salad, blogger Sasha Martin combines Swaziland’s indigenous vegetables such as avocado, lettuce and beets in a vibrant fresh ginger dressing. Slideshow: More Avocado Recipes

How to Make It

Step 1    

Preheat the oven to 450°. Wrap the beets in foil 
and place them on a baking sheet. Roast for about 
1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets 
into wedges.

Step 2    

Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.

Step 3    

In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons 
of the dressing. Transfer 
to a bowl. Top with the 
avocado and drizzle with 
the remaining dressing. Scatter the peanuts on top and serve.

Make Ahead

The roasted beets can be refrigerated 
for up to 3 days.

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