I hope you have pickled some beets in the past few weeks! Here’s a recipe to use them. Don’t worry if you haven’t you can have all roasted beets for this recipe, too.
What you need:
- 1 lb beets, washed
- Aronia Berry Vinegar or red wine
- 1/2 cup pickled beets (optional)
- 2 garlic cloves
- 2 cups spinach greens
- 1 – 2 ripe avocados
- Salt & Pepper
- Optional: Sunflower or mustard seeds for crunch
Roast Beets: Preheat oven to 375° F. Clean and cut larger beets to the same size. Place in a baking dish with a lid and pour in ¼ cup of water. Bake for 30 minutes to an hour until the beets are tender.
Once the roasted beets are tender and cooled slightly, peel the skin off and toss with a splash of vinegar and season with salt and pepper. (Doing this while they are still warm will create a better flavor!) Meanwhile, saute the garlic and spinach greens until wilted about 5 minutes. Set aside to cool and chop into smaller pieces.
When you are ready to assemble the dish, cut the avocado into large chunks the same size as the beets. Add to the roasted beets along with the greens, pickle beets, and seeds. Toss together and season with more vinegar, oil, salt and pepper to taste. Serve immediately!
Makes enough for 4.
You can prep everything except the avocado in advance and then add a half an avocado if you’re making one portion.