Healthy dishes can be SO delectable! Chances are that this vibrant salad will turn into a staple at your house soon too!
Beetroot is in season from September until the beginning of March for the Northern Hemisphere, and from April until December in the Southern Hemisphere.
Choose smooth, fairly hard and rather small beets. The smaller ones are usually more tender.
For 2 main meals or 4 entrees
4 beets, medium sized, washed, peeled and diced
2 TBSP olive oil, cold pressed
sea salt, black pepper
2 cups arugula (rocket) lettuce
2 avocados, cut into 16 wedges
1/2 fennel bulb
1 TBSP raw pistachios, chopped
Dressing:
juice of 1 orange
juice of 2 lemons
2 TBSP olive oil
1/2 tsp cumin, ground
1/2 tsp cardamon, ground
1 TBSP honey or agave or 2 dates
sea salt & pepper, to taste
Toss beet cubes with olive oil, salt and pepper
* Optional: marinated beet cubes can be dehydrated for 1 hour to become more tender.
Make the dressing: blend all ingredients together if using dates, otherwise whisking everything together with a fork will do.
Use a mandoline slicer or peeler to finely shave the fennel bulb.
Toss fennel shavings with lettuce, beets and pistachios, dress lightly.
Divide between plates, decorate with avocado wedges and a slice of lemon.
