Ingredients
1 large beet, thoroughly washed
1 avocado, slightly firm
3 tbsp chopped pecans or walnuts
1 tbsp extra virgin olive oil
1 tsp grain mustard
1 tsp Dijon mustard
2 tsp apple cider vinegar
2 tsp freshly squeezed lemon juice
½ tsp agave nectar
⅛ tsp salt, or to taste
2 tsp chia seeds
2 tbsp chopped chives
Instructions
- Preheat oven to 400F. Wrap beet in foil and bake for about an hour, until tender. Set aside to cool and remove skin.
- To prepare the dressing, combine olive oil, grain and Dijon mustard, vinegar, lemon juice, agave and salt in a glass jar. Shake vigorously, add chia seeds and let sit for a few minutes
- In the meantime, using a mandolin or a very sharp knife, thinly slice the cooled beet. Arrange slices on 2 salad plates. Dice avocado and place in the center of each plate. Sprinkle nuts and chopped chives all around and top with chia dressing
This is incredibly elegant-looking and simple to make! The description of a good appetizer.
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