Gingered Beets with Avocado

I've written many times about beets on this blog. They are a wonderful vegetable and under appreciated. Their sweet earthy flavor pairs well with strong ingredients. Some of my favorite combinations include blue cheese, feta cheese, ginger, balsamic vinegar, and other assertive flavors.

This recipe is for beet aficionados and the beet averse alike. I have served this to a group of food bloggers and to a group who couldn't tell you what a "foodie" is, and both groups praised the recipe. I first ate this on a visit to Alice Water's Chez Panisse in Berkeley, California. If you are weary of beets, you will be surprised by how much you enjoy this simple trio of flavors: the sweet beets, the bite of the ginger, and the salty richness of the avocado.

Gingered Beets with Avocado

4 medium sized beets

2 avocados

2 tablespoons olive oil

2 teaspoons grated fresh ginger

salt

Place the grated ginger in a bowl and cover with the oil. Allow to rest.

Cook the beets by either boiling them or roasting them. Chez Panisse roasted their beets drizzled in oil, with half an orange added to the pan, and covered with foil. The beets are ready when you can pierce them with a fork. This will take about 45 to 60 minutes, depending on the size of the beets. When they are cool enough to touch, slip the skins off. They will slip off easily. I do this quickly and under a trickle of water, because the beets will stain your skin.

Toss the beets with the ginger oil.

When you are ready to serve, cut the avocado and sprinkle with a bit of salt. Arrange the avocado and beets together on individual plates. If you toss everything together, the beets will stain the avocados and it won't look as nice. Enjoy!






Thanks to Spud.com for the lovely Washington grown organic beets.