Tomato, Avocado And Golden Beet Salad

By á-170456

Ingredients

• 3/4 pound golden variety beets - (abt 4 med) scrubbed, and the tops removed
• 4 medium tomatoes cut 1/4" wedges (different colors or heirloom if possible)
• 1 medium ripe Haas avocado cut 1/2" cubes
• 1 small red onion cut in half, and sliced into thin half moons
• 4 teaspoon extra-virgin olive oil
• 4 teaspoon red wine vinegar
• 1/4 teaspoon table salt
• 1/4 teaspoon freshly-ground black pepper
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh chives

Preparation

Step 1

Place a medium saucepan filled with water over high heat. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.

Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.

Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Top mixture with basil and chives and serve.

This recipe yields 4 servings; about 1 1/4 cups per serving.

Points® Value: 4