Beet, Potato and Avocado Salad with Horseradish and Shallot Vinaigrette
This is a personal favorite of my husband and I! It's been a bit tricky attempting to cook ultra healthy while pleasing both of our palates so you can imagine my excitement when we both agreed that this should be a staple in our kitchen. Individually these are all my favorite ingredients so it shouldn't be a surprise that they pair so well together. This would be especially nice to make for friends/family as the contrast in colors looks quite nice in the middle of the table.
I found this recipe on “The First Mess”. This is another great website to find healthy vegan recipes that are sure to please even the pickiest of eaters.
http://www.thefirstmess.com/2012/01/22/beet-potato-avocado-salad/
Vinaigrette
- 1 small shallot, finely diced/minced up
- 1/4 cup white wine vinegar
- salt and pepper
- 2 tsp prepared horseradish
- 1 tsp dijon mustard
- 1/3 cup grape seed or other neutral flavor oil
Salad
- 1/2 lb mini yukon gold potatoes, scrubbed
- 2 medium beet roots, scrubbed
- 1 medium avocado, just ripe, not too soft and smushy-messy
- 10 blades of chives, finely sliced
- juice of half a lemon
- 2-3 tbsp capers
- salt and pepper
Make the vinaigrette: Combine the minced shallot and vinegar in a small bowl. Add salt and pepper and whisk well. Add the horseradish and mustard and whisk to combine again. Drizzle the oil into the horseradish/vinegar/shallot mixture slowly as you whisk it vigorously until thoroughly combined. Alternatively, you can throw the whole works except the shallots into the blender and put it on high for a few seconds and add the shallots to the mix after. Set aside.
Place the potatoes in a medium saucepan and cover with cold water by about an inch or two. Bring to a boil over medium-high heat and cook until potatoes yield to a paring knife easily, but not so easily that they mush. About 12 minutes. Remove the potatoes with a slotted spoon and set aside. Place the beet roots in the boiling water and cook until you achieve the same knife-yielding tenderness of the potatoes. This should take longer, about 20 minutes. Remove with a slotted spoon and peel as soon as you are able, without burning your fingers of course. Cut potatoes and beets into small wedges and set aside in separate bowls.
Peel and pit the avocado. Slice it into 1/4 inch thick pieces and lay onto your serving plate. Squeeze the lemon over top of the avocado slices and season with salt and pepper. Drizzle a bit of the dressing here too. Arrange the beets on top of the avocado. Drizzle some of the dressing on top. Sprinkle with salt, pepper and some of the chives. Arrange the potatoes on top of the beets and drizzle with more dressing, salt, pepper and the remaining chives. Scatter the capers on top. Serve.
