Beet and Avocado Salad with Tahini Dressing

Ingredients:

 1 Chioggia or golden beet

 1 red beet

 1 bunch beet greens (see notes)

 1 avocado, diced

 4 scallions, chopped

 2 Tbsp. tahini

 2 Tbsp. lemon juice

 1 Tbsp. water

 1 Tbsp. agave

 1 garlic clove, minced

 1 Tbsp. choppped mint

 1 Tbsp. chopped parsley

 1 Tbsp. chopped basil

 Salt and pepper

Method:

 Preheat the oven to 400 degrees.

 Wrap the beets in aluminum foil and roast for 1 hour. Remove and let cool. Carefully peel the skin and chop.

 Bring a pot of salted water to a boil. Clean and chop the beet greens. Add to the boiling water for 1 minute and immediately run under cool water. Dry well with a towel squeezing out as much moisture as possible.

 Whisk together the tahini, lemon juice, agave, water, garlic. mint, parsley, basil, salt, and pepper to create the dressing.

 Toss together the beets, beet greens, scallions, avocado, and dressing.

 For best presentation, serve immediately.

Notes and Options:

You may use any method for roasting the beets.

If beet greens aren’t available, other greens can be substituted. Kale, Spicy Fall Mix, or Swiss Chard are other options.

Depending on which greens are selected, I don’t always blanch the greens before tossing in the salad.

Consider adding sunflower seeds, sesame seeds, and pistachios for even more protein and some added crunch.

The salad will be good to eat as leftovers but won’t look as nice later. The beets will stain the dressing.