Wednesday, February 17, 2010

Beets a Cafeteria Lunch

Like any job, mine has it's pros & cons. One of the advantages is that my boss sometimes allows me to work from home. I like to use days like that to make myself a light lunch, knowing that it's better than what my coworkers are eating in the cafeteria. Recently, I was working from home and made a roasted beet, avocado salad with horseradish dressing. I got the recipe from Serious Eats and made a minor change. This was a summer salad for people who don't want to turn their stoves on. It's currently winter & we can all use the extra warmth.

Beet, Avocado Horseradish Salad
(original recipe available here)
2 medium beets, peeled and grated
1 Tbsp vegetable oil
1 teaspoon freshly grated horseradish
2 Tbsp rice vinegar
1/4 cup olive oil
1 Avocado
lemon juice
salt & pepper

Sautee beets in vegetable oil until soft.
Mix horseradish, vinegar & olive oil in a jar. Set aside.
Slice avocado. Place in bowl, cover with lemon juice & water to prevent from getting brown.
Arrange soft beets on 2 plates, place 1/2 avocado on each serving. Shake jar of dressing again, pour over top, add salt & pepper to taste.

Quick lunch with lots of room for a proper dinner. And the horseradish & warm beets make me almost forget how cold it is outside.


Amanda said...

Pretty colours! And I like the fact that the beets are grated.

Love the title of your post. What can I say, I'm a sucker for puns!

taste traveller said...

Puns make me giggle. ;-)

Grating the beets takes a little extra time, but it makes them so much quicker to cook.

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