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golden beet salad with avocado green goddess dressing, arugula, cashews and feta

 


Great things about this beet 🥗 salad

My salad inspiration came from lunch in Point Reyes after a beautiful hike in the woods.  This beet salad can be prepared earlier in the day before serving, it tastes great, the colors are striking, there is some nutty crunch involved, plus avocado and I believe my salad is healthy.  The following recipe for beet salad will feed two people generously or double it for a larger group.  I also like to steam extra beets, one bunch of golden beets and one bunch of red beets, for use in salads later in the week

Ingredients and Recipe for Golden Beet Salad with Avocado Green Goddess Dressing
Serves 2

1 bunch of golden beets, steamed and peeled when cool enough to handle
1 bunch of red beets, steamed and peeled when cool enough to handle
Blood orange infused extra virgin olive oil for the beets
Sea salt and freshly ground black pepper
1/4 cup chopped roasted salted cashews
1/4 cup Bulgarian feta 
3-4 cups fresh arugula
avocado green goddess salad dressing, see below

for the avocado green goddess dressing
1 clove garlic, minced
1 scallion, chopped
1 small ripe avocado or half a large 
1 tablespoon fresh lemon juice
1/4 cup packed and chopped fresh herbs; cilantro, parsley and sweet basil
2 tablespoons plain Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1/8 teaspoon or a sprinkle of Aleppo pepper, to taste
Sea salt and freshly ground black pepper
Ice cold water to thin dressing, as needed

In the bowl of a food processor add the garlic and scallions.  Pulse several times until finely chopped.
Add the avocado, lemon juice, herbs, yogurt, oil, vinegar, honey and pepper.  Pulse and then purée until mixture is smooth.  With the motor running drizzle in a small amount of water to thin, until dressing is the desired consistency.  Taste and season with sea salt and black pepper.  

Slice the beets, place in a glass bowl and add the blood orange infused extra virgin olive oil, enough to generously coat the beets, season with salt and pepper, stir and set aside.

Place two dinner size plates on the counter, divide and spread the avocado green goddess dressing in a circle in the center of each plate.  Sprinkle on about 1/2 cup of sliced beets on each salad, cashews and feta.  Divide and place the fresh arugula over the top.  Serve immediately or cover with wrap and hold in the refrigerator until serving.









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