1 pound roasted beets
2 tablespoons stone ground mustard
3 tablespoons white wine vinegar
2/3 cup olive oil
juice from 1/2 lime
In a bowl, whisk together the stone ground mustard, white wine vinegar, olive oil, and lime juice.
Warning: this makes a LOT. Instead of adding the beets to this bowl, I added the dressing to the beets until they were fully coated, with enough to absorb as they sit.
For serving, place dressed beets on a plate, and top with fresh avocado and chopped scallions. Drizzle with a little more of the dressing!
I love this salad for easy entertaining or packed as part of my lunch - it is best at room temperature! Just remember not to toss it if you are serving it to a crowd... those darn beets will ruin all of the colors.
This is such a delicious salad for winter. Especially this time of winter, when I'm getting a little tired of bakes and soups and chili's, and I am pretending it is spring. This weekend we are enjoying weather in the mid-fifties, so a bright fresh salad for lunch was exactly what I was looking for!
Winter caprese? The sweetness of the beets and the creaminess of the avocado were so similar to the tomato and mozz combination, and both salads are unbelievably delicious and satisfying with so few ingredients. YUM.
This recipe was adapted from Gwyneth Paltrow's latest cookbook, It's All Good. I just instead used the mustard that I had around, and swapped out the salt and pepper for the juice of half a lime, which is one of my favorite tricks for increasing flavor of salads and dressings in a fresh way without the added salt.
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