For the beet lovers only
There several things happened while I made this salad yesterday. I was planning to make the lemon vinaigrette as suggested in the book but upon inspecting my only olive oil bottle in the pantry, I realized I wouldn’t be able to use the oil for the vinaigrette. You see, I was also making other dish that needs olive oil, so I had to sacrifice one of them. Unfortunately, this dish got nixed because nobody will eat beets and avocado as salad except me. Well, nothing to cry about, because when I raided my "other" pantry, I found that I had a bottle of Annie’s Red Raspberry Vinaigrette. Ah! you saved me, Annie!
The other thing was that I should’ve chopped the red onions instead of slicing them thinly. And one small red onion is still too much for me. I love red onions, but not that much. So if you just want to garnish the dish like me, use less red onions or you’d dare yourself to kiss your SO afterwards!
And, the picture, ah, yes…the picture. It was overexposed that the plate looks glaringly white. But (there’s always an excuse, is there?), I forgot to put the little fork with the dish after I snapped dozens of pictures. Only in the last minute that I remembered I wanted to do so, and by the time I took the picture, I lost interest of taking more pictures. Guess, who’s hungry? 
But the best thing is the book. I borrowed it from the library and it has enough recipes that I want to try. I don’t know if I want to buy it yet, it’s such a humongous book with almost 1,000 pages in it. Since I have Deborah Madison’s Vegetarian Cooking for Everyone already, I’m still debating. Maybe after I try several more recipes then I’ll be able to make up my mind.
Beet and Avocado Salad
Makes 4 servings
3 to 4 medium beets (about 1 pound), roasted or boiled, cooled, peeled, and sliced
2 ripe but firm avocados, peeled, pitted, and sliced
1 small red onion; or according to taste, sliced
1/2 cup purchased red raspberry vinaigrette
1 fresh tarragon leaf, minced, or a pinch dried
Salt and fresh ground black pepper
Arrange the beets, avocados, and red onions in alternating layers in a dish. Mix together the vinaigrette and tarragon and spoon over the beets, avocados, and red onions. Taste and add salt and pepper; serve immediately.
Source: adapted from How to Cook Everything Vegetarian by Mark Bittman
ooh, that looks so good! I love beets, and Mark Bittman. Your photos are just great.
beet should be in everyone’s diet
Comment by Lori — August 21, 2008 @ 1:02 pm
hehehehe kalo judulnya mau perfect kayak gitu tuh liz hihihi… Beet lover? That’s ME! looks lovely, liz.
iya, kadang mau masak gak check2 lagi yg penting, tau2 gak ada. males beli, ya udah seadanya
Comment by arfi — August 21, 2008 @ 4:00 pm
Liz..ini padahal bisa juga ya tuk event nya Red n White kemarin.
aku nggak pernah makan beetroot, harus coba kali ya.
bagus poto nya
bisa juga, kalo diilangin avocado dan red onion, kalo gak distracting ;D cobain aja deh, cuma emang banyak yg gak suka baunya, so earthy!
Comment by Mariena — August 21, 2008 @ 7:11 pm
Fotonya bagus2 buanget deh Mba..
makasih udah mampir Titi…
Comment by titi — August 21, 2008 @ 10:13 pm
Ikutan nyicip disini aja ya soale fotonya mengundang selera banget:)). Abis mudik plus libur masak sebulan….blon mood mau masak lagi
he-eh, mustinya kalo udah lama gak masak tambah rajin, tapi kebalikannya
Comment by retno — August 22, 2008 @ 5:33 am
Oh, darling! Don’t be so hard on yourself – that photos are beautiful and I love that place mat!
My mom loved beets and she would much enjoy this salad.
thank you Patricia…your comment just lifted me up!
Comment by Patricia Scarpin — August 22, 2008 @ 7:38 am
I have the book! It is huge and heavy and has so much info. I think I’ve made about 10 things out of it so far.
Back to your post though: this is such a great idea: I love both beets and avocados.
Thanks for sharing.
hey,thanks for visiting too…
i’ll plan to borrow it from time to time and try more recipes
Comment by Olga — August 22, 2008 @ 7:57 am
That looks gorgeous! It is just so pretty
thanks!
Comment by holler — August 23, 2008 @ 10:33 am
bikinnn ngecesssss…:D
doyan beet juga Sye? apa naksir avocado nya aja?
Comment by elsye — August 23, 2008 @ 8:24 pm
I love beetroot and this is such a beautiful salad….
great, another beet lover!
Comment by nina — August 24, 2008 @ 6:05 am
I just discovered your blog and I really like it. I will be back for more.
thank you for visiting and dropping a comment!
Comment by Hélène — August 24, 2008 @ 2:22 pm
amazing! so simple, but so delicious! i love beets, and your pictures of the beautiful colors in the salad are gorgeous!
i do love the color combo here Missy, i think it’s very appealing (to the people who loves beet & avocado)
Comment by missy — August 29, 2008 @ 9:16 am
Beets? I keep the avocado, thanks!
But that’s a great idea, borrowing cookbooks from library
hihi…like i said, this is for beet lovers only. but yeah…i borrow lots of cooking/baking books from the library. it’s my way of reviewing the book before i purchase it.
Comment by V — August 31, 2008 @ 12:24 am
I love beets, but I live with a beet hater. My way around it is to make lovely beet salads for lunch.
that’s me! that’s why i don’t cook beet as much, oh well
Comment by Mari — September 6, 2008 @ 4:56 pm