Roasted-Beet-and-Avocado Salad

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A surprise ingredient—a puree of the squat Italian cipollini onion—thickens and sweetens the mustard dressing on this wintry salad of earthy roasted red beets and chunks of silky avocado. More Great Salads

By
Frank Falcinelli
Frank Falcinelli

Chef Frank Falcinelli is a James Beard Award-nominated restauranteur and cookbook author. He co-owns and operates the Frankies Spuntino Group of Italian eateries in Brooklyn, alongside his business partner Frank Castronovo. Falcinelli co-authored The Frankies Spuntino Kitchen Companion & Cooking Manual and co-hosted the Vice Media show Being Frank.

Food & Wine's Editorial Guidelines
and
Frank Castronovo
Frank Castronovo

Frank Castronovo is a chef and owner of several restaurants in New York, including Frankies 457 and Frankies Spuntino.

Food & Wine's Editorial Guidelines
Updated on March 30, 2018
Roasted-Beet-and-Avocado Salad
Photo: © Simon Watson
Active Time:
30 mins
Total Time:
3 hrs 30 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • 4 medium beets (about 1/2 pound each), scrubbed

  • 2 tablespoons extra-virgin olive oil, plus more for rubbing

  • 1/2 cup water

  • Salt and freshly ground white pepper

  • 1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion

  • 2 tablespoons red wine vinegar

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1/2 cup grapeseed oil or other mild vegetable oil

  • 2 Hass avocados, cut into 3/4-inch pieces

Directions

  1. Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.

  2. Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.

  3. Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.

Make Ahead

The roasted beets and dressing can be refrigerated overnight.

Originally appeared: February 2010

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