Beet “Carpaccio” With Avocado & Chia Dressing

beet carpaccio salad with avocado and chia seed dressing

I’m officially labeling our past couple of weeks in the kitchen as “trial and error” weeks. For some reason, we experienced disaster after disaster, after disaster… To a point where we really started to question our cooking abilities.

The good thing about working with a partner though, is the support and reassurance we get from each other. So  instead of getting frustrated and giving up, we just laughed about it. And kept trying.

And that’s how this recipe came to be.

beet carpaccio salad with avocado and chia seed dressing

I’ve had this semi obsession with beets for a while now. I got it in my head that I was going to create a super cool recipe with it. And I wasn’t going to stop until I did. The one thing I kinda forgot and didn’t count on, was the “bleeding”. Beets bleed. They bleed all over the place. So basically, everything they touch, turns a deep burgundy color. EVERYTHING. So yeah, I came up with really cool, elegant, pretty recipes. And they all turned into a red mess.

Until I decided to just keep it simple. Which is often the best way to go about things. This “carpaccio” is elegant and delicious. It’s light and nutritious. Just right. Mission accomplished ;)

Enjoy,

Vicky

5.0 from 1 reviews

Beet avocado salad with chia seed dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 1 large beet, thoroughly washed
  • 1 avocado, slightly firm
  • 3 tbsp chopped pecans or walnuts
  • 1 tbsp extra virgin olive oil
  • 1 tsp grain mustard
  • 1 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 2 tsp freshly squeezed lemon juice
  • ½ tsp agave nectar
  • ⅛ tsp salt, or to taste
  • 2 tsp chia seeds
  • 2 tbsp chopped chives
Instructions
  1. Preheat oven to 400F. Wrap beet in foil and bake for about an hour, until tender. Set aside to cool and remove skin.
  2. To prepare the dressing, combine olive oil, grain and Dijon mustard, vinegar, lemon juice, agave and salt in a glass jar. Shake vigorously, add chia seeds and let sit for a few minutes
  3. In the meantime, using a mandolin or a very sharp knife, thinly slice the cooled beet. Arrange slices on 2 salad plates. Dice avocado and place in the center of each plate. Sprinkle nuts and chopped chives all around and top with chia dressing

 

beet carpaccio salad with avocado and chia seed dressing

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9 Responses to Beet “Carpaccio” With Avocado & Chia Dressing

  1. Fanny April 6, 2013 at 1:36 am #

    This sounds absolutely awesome and I can’t wait to try it! Thank you!

  2. Victoria April 6, 2013 at 7:42 am #

    Wow, this is a beautiful dish! Best of all, it couldn’t be healthier either! I can’t wait to make this..

    • Vicky & Ruth April 6, 2013 at 8:44 pm #

      Simple and delicious!! Thank you so much, hope you enjoy it!

  3. Alison@Alibabka July 25, 2013 at 8:09 am #

    Such a beautiful looking dish! I am obsessed with beets as well (in fact had them last night on some burgers) but they do bleed everywhere! Can totally relate! Pic is gorgeous!

  4. Rebecca December 22, 2013 at 11:40 pm #

    I made this salad last week and loved it. I would like to serve it on Christmas Eve. I have about 40 guests and it is a stand up affair. Any suggestions on how to arrange a larger quantity of this salad for people to serve themselves?

    • Vicky & Ruth December 23, 2013 at 9:22 pm #

      Hi Rebecca, so glad you enjoyed the salad. For a large crowd we would arrange the salad the same way in two large oval or round platters. The challenge with the beets is that if you dice them and mix them with the avocado they will bleed and everything will be pink. If you find large platters you can arrange the beets in two or three layers and pile the avocado in the middle like we have it the picture. That’s probably your best solution. We would also wait until the last minute the dress the salad. We hope that helps. Let us know how it works out for you.

Trackbacks/Pingbacks

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