This earthy beet salad, with the addition of warm spices and creamy avocado, is perfect for fall and winter. I’m bringing it over from my old blog, to encourage you to make it once again!
- 1.5 lbs red beets (about 2 large)
- 1 large carrot
- 1/4 cup raisins, soaked
- 1/4 cup dressing (ingredients below)
- 1 large avocado
- 2 tsp. dukkah or any warm spice/nut mix
- cilantro leaves, for garnish
- 3 Tbsp. full fat yogurt
- 1 Tbsp. tahini
- 1/2 tsp. ground turmeric
- 1/4 tsp. ground cumin
- 1 small garlic clove, minced
- 1/4 tsp.salt
- Put the carrot and beets in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to low-medium. Cover the pot, and simmer gently (see notes below for cooking tip)
- While the vegetables are cooking, make the dressing. Mix all of the dressing ingredients in a small bowl and place in the fridge until ready to use.
- When all the vegetables are cooked, allow them to cool enough to handle comfortably. Peel and grate the vegetables.
- Mix veggies with raisins and 3 Tbsp. of the dressing, taste, and adjust the salt.
- The mixture can be stored in the fridge for a few days. When ready to serve, portion the veggie mix, and top with avocado chunks. Lightly salt the avocado and squeeze some lemon juice over it.
- Top each plate with a little bit of the remaining dressing, dukkah and cilantro leaves.
The cooking time for beets can vary dramatically depending on their size. Large beets can take over an hour to cook, but you should take them out individually as they’re done. Check if they’re ready every 15 – 20 minutes or so, by piercing them with a sharp knife. They should feel tender, but not limp.
Keep a close eye on the carrots, especially the narrow end, as that can be ready in as little as 15 – 20 mins after the water boils. I usually cut the carrot in half, so that the narrow end can be taken out before the fat end.