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Roasted Beets with Avocado, Orange, Fennel, Almonds and Sherry Vinegar

Course Salad
Author adapted from "Gjelina" by Travis Lett

Ingredients

  • 1 -1/2 lbs. red beets medium size
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • Kosher salt
  • Freshly ground black pepper
  • 1-1/2 tablespoons sherry vinegar
  • 1 tablespoon freshly squeezed orange juice
  • 3 oranges sectioned (see below)
  • 3 tablespoons raw whole almonds roughly chopped
  • 1 ripe large avocado sliced
  • 1 fennel head cored and shaved thinly
  • 2 tablespoons parsley chopped
  • Sea salt flakes I used Maldon
  • Extra virgin olive oil for drizzling

Instructions

  • Preheat oven to 400 F
  • In a heavy roasting pan, toss the beets with 2 tablespoons extra virgin olive oil, 2 tablespoons water, salt, and pepper. Cover tightly with foil. Bake for approximately 30-40 minutes or until tender when pierced with a knife tip. When the beets are cool enough to handle, slip the skins off and cut each beet into quarters.
  • In a medium bowl, toss the beet quarters with 2 tablespoons extra virgin olive oil, 1-1/2 tablespoons sherry vinegar, and 1 tablespoon orange juice. Season to taste with salt and pepper. Let the beets marinate while you prepare the oranges, fennel, almonds, and parsley.
  • Section the oranges by cutting the bottom and top off of the orange. With a paring knife cut the the skin off of the orange by standing it on a cutting board and working from the top to the bottom. Next, hold the orange cut the sections out from between the membrane.
  • Slice the avocado and thinly shave the fennel with a mandolin or knife.
  • Arrange the beets on a platter with the avocado, fennel and orange sections. Sprinkle with the crushed almonds and parsley. Finish with a drizzle of extra virgin olive oil. Serve immediately.