Ingredients:
Dressing:
3 tablespoons freshly squeezed Meyer lemon juice
1/4 cup olive oil
1 tablespoon diced shallot
1/4 teaspoon sea salt
Salad:
6-8 cups mixed greens, torn into bite-size pieces (lettuces, mizuna, mustard greens, cilantro, etc.)
1 avocado, sliced with a squeeze of lemon juice to prevent browning
3 medium beets, trimmed and washed
1 teaspoon olive oil
Pinch of sea salt
Roasted pistachios (optional)
Directions:
1. Preheat oven to 425 degrees F.
2. Drizzle beets with 1 teaspoon of olive oil and a sprinkle of salt. Roast beets by wrapping them in parchment paper then aluminum foil and baking in oven for 30 minutes or until tender, depending on size (the aroma will tell you when). Insert a fork to test them – tender, yet firm. Transfer from oven, cool, peel off skins then cut into small cubes, thin slices, or julienne (as desired).
3. Dressing – whisk together the lemon juice, salt, and shallot. Slowly pour in the olive oil and whisk until smooth.
4. Assembly – in a large bowl, add the mixed greens, top with the avocado and beets. Have the dressing served on the side with a bowl of roasted pistachios.
Serves 6-8