If you're thinking, "ew... beets?!" stay with me! I used to think the same until last summer when we moved to Monterey and I bought fresh beets from Mr. Coke at the farmer's market. He told me how to properly roast them with olive oil and salt (written below in the recipe!) and promised my taste buds would transform to love them. He was right! I went on a roasted beet kick last summer (often serving them with fresh pesto made from our garden) and now that they're back in season, I've been making this amazing salad for nearly everyone who has come over lately. I wish I could take credit for it, but it's my friend Sommer who created this delicious combination with my balsamic vinaigrette, and is kindly letting me share. She made it for us as part of a home-cooked meal she brought us after Gracie was born and I got to make it for her this weekend on the Fourth. We also got to celebrate with Uncle Matty here this weekend!
I'm going to tell you what sweet Mr. Coke told me last summer: try fresh beets roasted (especially in this salad!) and you'll find your taste buds transformed...
about 6 fresh, golden beets (if you can't find golden, red are also delicious!)
2-3 ripe avocados
4oz feta (in brine)
fine sea salt & pepper
Everyday Balsamic Vinaigrette
Preheat the oven to 450 degrees F. Thoroughly wash the beets, as the skin will be left on, and pat dry. Toss the beets (whole, not sliced! This will keep the beets from bleeding through) with olive oil and sea salt. Roast for about 40 minutes or until cooked through. While roasting, cut the avocados into bite-sized pieces and place on a platter with the feta.
Slice the beets and toss with the avocado, feta and vinaigrette. Season with salt and pepper and serve immediately. Enjoy!