Tomato, Avocado and Golden Beet Salad

By Stephoppor

Ingredients

• 3/4 lbs beets, scrubbed, tops removed (about 4 medium beets)
• 4 medium tomatoes, different colors or heirloom, cut into 1/4" wedges
• 1 medium avodado, ripe, Hass, cut into 1/2" cubes
• 1 small red onion, cut in half and sliced into thin half moons
• 4 trp olive oil, extra virgin
• 4 tsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp basil, fresh, chopped
• 1 Tbsp chives, fresh, chopped

Preparation

Step 1

Place a medium saucepan filled with water over high heat; bring to a boil. 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" wadges; place beets in a large bowl.

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