Swazi Salad

By GadgetGirl

For this excellent and easy-to-prep salad, blogger Sasha Martin combines Swaziland’s indigenous vegetables such as avocado, lettuce and beets in a vibrant fresh ginger dressing.

Ingredients

• 3 medium beets (12 ounces), scrubbed
• 1/4 cup canola oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons minced peeled fresh ginger
• Kosher salt
• Pepper
• 1 head of romaine lettuce (1 pound), coarsely chopped
• 3 radishes, thinly sliced
• 1 Hass avocado, peeled and coarsely chopped
• 1/4 cup crushed roasted peanuts

Preparation

Step 1

Preheat the oven to 450°. Wrap the beets in foil 
and place them on a baking sheet. Roast for about 
1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets 
into wedges.
Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.
In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons 
of the dressing. Transfer 
to a bowl. Top with the 
avocado and drizzle with 
the remaining dressing. Scatter the peanuts on top and serve.
MAKE AHEAD
The roasted beets can be refrigerated 
for up to 3 days.