Description
A power salad that is not only colorful but super healthy with beets, avocado, edamame and oranges.
Ingredients
Units
Scale
- 4 medium raw red beets, stems and root ends removed, washed
- 1 cup frozen shelled edamame
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons apple cider vinegar
- 4 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon granulated sugar
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 small red onion, thinly sliced
- 3 medium blood oranges
- 2 medium avocados, peeled and thinly sliced
- 1 cup fresh cilantro leaves, roughly torn
- 1 cup fresh mint leaves, roughly torn
Instructions
- Prep beets. Peel the beets and slice them very thinly, around 1/8-inch thick (see Notes). If the beets are large, cut them in half before slicing them.
- Blanch edamame. Bring a pot of water to a boil. Add the edamame and cook very briefly just until they are barely heated through. Remove the edamame from the water with a slotted spoon and put in a small bowl. Set aside.
- Blanch beets. Return water to a boil then carefully add the sliced beets and cook until the beets are semi-cooked but still crunchy, about 3 minutes. Drain the beets and put them in a large bowl. Set aside and let cool slightly.
- Make dressing. In a small bowl, whisk together red wine vinegar, apple cider vinegar, olive oil, sugar, salt and pepper.
- Dress vegetables. Pour vinaigrette over the beets and add the red onions. Gently toss everything together using your hands. Let sit for 10-15 minutes. While the beets and onions sit, prep the oranges.
- Prep oranges. Using a sharp knife, cut a thick slice off the tops and bottoms of the blood oranges to expose the flesh. Working with 1 orange at a time, place it upright on a cutting board and cut off the peel and white pith in wide strips. Cut the oranges crosswise into 1/4 inch thick slices.
- Serve. Spread the beet mixture on a large platter. Layer the avocados on top of the sliced beets. Sprinkle on the cilantro and mint leaves and the edamame. Then top with the orange slices. Drizzle with a little olive oil and serve.
Notes
- For slicing the beets, use a mandolin if you have one. It’s the fastest and easiest way to get thin, consistent slices.
- Recipe adapted from Yotam Ottolenghi.
