1. Wash and peel the beet, then cut it into 1cm cubes.
2. Bring a small pot of water to a boil and cook the beet cubes for 15 minutes until tender; drain and let cool.
3. Halve the avocado, remove the pit, and dice the flesh into cubes.
4. In a bowl, gently toss the avocado and beet with the extra virgin olive oil, lemon juice, and salt.
5. Plate the salad and serve immediately for a fresh, vibrant dinner.

Summary

This grown-up dinner salad combines creamy avocado and earthy beet with a light, zesty dressing, perfect for a sophisticated and healthy meal.

Storage Options

Best enjoyed immediately. If necessary, store leftovers in an airtight container in the refrigerator for up to 24 hours, though the avocado may brown.

Potential Allergies

This recipe is generally allergen-free, but individuals sensitive to avocado or specific seasonings should exercise caution.

Side Effects

High in fiber and natural sugars; may cause mild digestive changes in sensitive individuals.