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
3 medium beets (12 ounces), scrubbed
1/4 cup canola oil
2 tablespoons fresh lemon juice
2 teaspoons minced peeled fresh ginger
1 head of romaine lettuce (1 pound), coarsely chopped
3 radishes, thinly sliced
1 Hass avocado, peeled and coarsely chopped
1/4 cup crushed roasted peanuts
How to Make It
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.
Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.
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.
The roasted beets can be refrigerated for up to 3 days.
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