Organic Beet, Avocado and Walnut Salad
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Organic Beet, Avocado and Walnut Salad
Organic Beet, Avocado and Walnut Salad
Lemon Vinaigrette:
2 tbsp. organic extra virgin olive oil (in our Natural Foods Dept.)
2 tbsp. lemon juice
1 tbsp. organic sugar (in our Natural Foods Dept.)
1/4 tsp. salt
Freshly ground pepper to taste
1 large organic red beet
1 large organic golden beet
1 1/2 cups watercress leaves
1 ripe but firm avocado peeled, pitted and sliced
1/2 cup blue cheese crumbled
1/3 cup walnut pieces toasted or glazed
Prep time: 20 minutes, Cook time: 30 minutes, Chill and marinate time: 1 hour

To prepare vinaigrette, whisk together oil, lemon juice, sugar, salt and pepper to taste; cover and chill until ready to use. To prepare salad, cook beets in boiling water for 30 minutes or until tender when pierced; drain. When cool enough to handle, slip off peels and cut in half; cut into 1/8-inch thick slices. Place in a single layer in a glass baking dish; drizzle with vinaigrette and let marinate in the refrigerator for 1 hour. Divide watercress equally between 4 individual salad dishes. Top with beets, avocado, cheese and walnuts; drizzle with any vinaigrette left in dish.

Makes 4 servings.
Wine Suggestion
Bonterra Chardonnay - What do you serve with an organic salad? An organic wine, of course - preferably a buttery and creamy Mendocino Chard!
Nutritional Information:
280 calories, 7 g protein, 25 g total fat (5 g sat., 0 g trans), 11 g carbohydrate, 5 g fiber, 4 g sugar, 15 mg cholesterol, 810 mg sodium, 7 points