Apple, Beet and Avocado Salad|Print

Servings: 4

Medium beets

Mixed salad greens

3 cups

Onion, thinly sliced into half-moons

Apple, peeled, core removed

1, halved, and sliced

Avocado, scooped from the skin, sliced

Walnuts

½ cup, chopped, toasted

Apple cider

¾ cup

Apple cider vinegar

2/3 cup

Vegetable oil

½ cup

Salt

½ tsp.

Freshly ground black pepper

½ tsp.

Prepared mustard

1 tsp.

Celery seeds

¼ tsp.

Apple, Beet and Avocado Salad

Prep:

25 m

Cook:

1 h 25 m

Ready in:

1 h 50 m

Preheat oven to 400°F/200°C/Gas Mark 6.
Thoroughly wash the beets.
Pour ¼ cup water into a rimmed baking dish. Place beets into the baking dish, cover with aluminum foil. Bake for an hour or so, until tender. Remove from oven, drain water, set aside to cool.
Whisk apple cider with apple cider vinegar. Add oil in a thin streak while whisking non-stop to emulsify. Season with salt and pepper, celery seeds, and mustard.
Peel the cooled beets and slice them up. Transfer to the bowl with the apple cider vinaigrette and let sit in the fridge for 30 minutes or more.
Divide mixed salad greens among 4 salad plates. With a slotted spoon, remove beets from the vinaigrette. Arrange sliced beets, apples, avocado, and onions on top of the salad green in somewhat sloppy overlapping layers.
Drizzle with the apple cider vinaigrette, sprinkle with toasted walnuts, and serve immediately.