Roast the red and golden beets separately so the colors don’t bleed together. Make this recipe restaurant quality by “stacking” the ingredients in a metal ring. Find 3-inch wide metal rings at restaurant and cooking sites on line or simply rinse out a small vegetable can and use.
Ingredients
- 2 Tbsp lime juice
- 2 tsp sesame oil
- 2 tsp maple syrup or agave nectar
- 2 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp freshly grated ginger
- ¼ cup olive oil
- 2 large red beets
- 2 large golden beets
- 2 large avocados
- Baby greens or micro greens to top stack
- 3-inch high by 2½-inch round metal rings or cleaned out vegetable cans
Instructions
Prepare the dressing. In a jar, combine all the ingredients and shake well to combine. Refrigerate until ready to use.
Preheat oven to 400 degrees. Wash beets but keep peels on. Place red beets in a foil packet. Do the same with the golden beets. Place on a baking sheet pan and roast until a paring knife easily pierces the beets. The golden beets will roast faster. Total cooking time is usually about 45 to 50 minutes depending on size of beets.
Remove beets from oven and open packets. Let cool. Place beets under running water and remove skins using your fi ngers or a paring knife. Dice beets into ¼-inch cubes, keeping red and golden beets separate.
Remove pit and skin from avocados. Dice into ¼-inch cubes and place in a bowl. Drizzle dressing on each bowl of ingredients (red beets, golden beets and avocados). Do only enough to coat.
Starting with avocado, place diced avocado in bottom of each metal ring. Press firmly with back of a spoon. Top with red beets followed by golden beets. Again, press down with back of spoon to compact mixture.
Line a baking sheet pan with paper toweling. Use a flat spatula to pick up each stack (in the metal ring) and place on the paper toweling. This will absorb any extra vinaigrette that comes out while pressing the vegetables. Refrigerate for 30 minutes. When ready to serve, use a flat metal spatula to pick up the stacks. Place on individual serving plates. Top with a few sprigs of baby lettuce or micro greens. Remove the rings.
