Beet It! | Beet & Avocado Salad with Meghan Swidler

Summer days are coming to a close, so we wanted to give you a light, fresh recipe to enjoy before the chill sets in. Meghan Swidler, holistic nutrition health coach, shares her go-to beet salad with us because, as she says, there’s “nothing better than simple, plant-based whole foods.”

INGREDIENTS:

• 3-5 medium organic red beets
• 1-2 tbsp cold-pressed extra-virgin olive oil
• 1 organic avocado, cut into 1-inch cube pieces
• A large handful of organic sunflower sprouts
• Maldon sea salt flakes
• 1/2 lemon, juiced

DIRECTIONS:

1. Preheat the oven to 400°F.
2. Wash the beets under cold water and cut off the top and bottom.
3. Lay out beets as is (without taking off the skin) on a silicone baking sheet, and pop them in the oven. Roast for about an hour, or until beets are tender when poked with a fork or knife, and remove them from the oven (you can check on them periodically to see when they are ready).
4. Once the beets cool completely on the baking sheet, rub the beets. The skins should just slide off!
5. Cut beets into pieces, and add them to a mixing bowl with pieces of avocado and sunflower sprouts.
6. Toss with a cold-pressed extra-virgin olive oil, lemon juice from half a lemon, and Maldon sea salt flakes. Enjoy!