Ingredients
Scale
- 4 medium-sized beets, cooked and cooled
- 2 ripe avocados
- 4 tablespoons crème fraîche
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Optional: Fresh chives or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in foil and bake for about 30-45 minutes, or until tender. Let them cool, peel, and slice into thin rounds or wedges.
- Cut the avocados in half, remove the pit, and peel off the skin. Slice each half into thin slices.
- On a serving platter or individual plates, artfully arrange the beet and avocado slices, alternating colors.
- Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper. Dollop the crème fraîche over the top, sprinkle with chopped pistachios, and garnish with fresh chives or parsley if desired.
Notes
- Roast the pistachios lightly for enhanced flavor.
- Add crumbled goat cheese or feta for a tangy twist.
- Use different types of beets, such as golden or Chioggia beets, for varied colors and flavors.
- For a vegan version, substitute the crème fraîche with cashew cream.
- Add a balsamic glaze for sweetness and acidity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-cook
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 salad serving
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg