PORTIONS: 4
INGREDIENTS
2
lb. beets, cooked, peeled, cut in rounds
3 medium size pickled onions, sliced
2 avocados, peeled, diced
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
¾ tsp. salt
⅛
tsp. ground pepper
1 Tbsp. Lemon juice
Red pepper for decoration
PREPARATION
Make vinaigrette by beating the olive oil with the vinegar, salt and
pepper.
Use half of the vinaigrette to mix with the beets and, the other half
mix with the onions.
Mix the avocados with the lemon juice.
Arrange the beets and onions in a circle and place the avocados in the
center.
Add chopped
red pepper on top for decoration.
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