Beet, Fennel & Avocado Salad

Beet, Fennel & Avocado Salad

Ready in 1 hour

The flavor combos in this dish are so profound they make a salad course into a main course.

Top-ranked recipe named "Beet, Fennel & Avocado Salad"

5 avg, 1 review(s) 100% would make again

Ingredients

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2 bulbs fennel
4 small golden beets
1 avocado
1 shallot
4 tbsp lemon juice
4 rice wine vinegar
4 oz goat cheese
broccoli sprouts
olive oil
salt and pepper

Original recipe makes 4

Servings  

Preparation

roast beets in oven (leaves removed) for about an hour at 400 degrees - until tender throughout.

fine dice the shallot and soak in lemon juice and vinegar for about 30 minutes. This will help the shallots mellow. thinly shave fennel and then mix with the shallot mixture. thinly slice avocado and sprinkle with lemon juice to keep from browning. Once beets are tender, let cool down and then slice thin.

to plate, make a small base of golden beets on each dish, pile fennel ontop of the beets, then crumble goat cheese ontop of the fennel. arrange the avocado and garnish with broccoli sprouts. salt and pepper to taste and drizzle with a little olive oil.

enjoy.

Credits

Added on Award Medal

delicious photo by rjofee rjofee

Calories Per Serving: 260 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
rjofee 4 years ago
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