Beet Salad with Roasted Poblano Dressing
Beets are quickly becoming one of my favorite vegetables. They taste wonderful in salads, sliced up on burgers or simply eaten alone. They have this very distinct flavor that is both sweet and earthy and I honestly cannot get enough of them. I think they go very well with avocado and roasted peppers, so I decided to make a salad that incorporates all three of these (favorite) things.
The avocado has a nutty taste that compliments the beet, and the The Roasted Poblano Dressing (which is very easy to make) adds a fresh, tangy burst of flavor. This is a great, easy salad, perfect for any summer occasion. And if you are short on time, the dressing and beets can be prepared the night before.
INGREDIENTS
Start to Finish: about 1 hour
Serves: 4
2 roasted poblano peppers, roughly chopped
⅓ cup cilantro leaves, roughly chopped
⅓ cup white onion, roughly chopped
1 to 2 cloves garlic, roughly chopped
3 tbsp white balsamic vinegar
3 tbsp avocado oil (or olive oil)
¾ cup Plain Soy Yogurt
salt & pepper to taste
1 pound beets (3 to 4 medium), scrubbed
1 6.5-oz. bag of sweet butter lettuce
2 avocados, peeled and chopped
INSTRUCTIONS
Make the dressing: Combine poblano, cilantro, onion, garlic, vinegar and oil in a food processor. Blend for about 1 minute. Add in yogurt and blend for 1 more minute until the dressing has a smooth consistency. Add salt and pepper and blend once more. Transfer dressing into an airtight container and refrigerate for 1 hour before use. note: dressing can be stored for up to 3 days.
While dressing is chilling, clean beets under running water, remove ends and chop into quarters. Place beets in a large saucepan and cover with cold water, set heat to high and bring to a boil. Once boiling, reduce heat to medium and allow the beets to cook until tender (when a knife inserts into them easily). Around 40 minutes.
Remove beets from heat and place saucepan under cold running water. Allow the beets to cool and then, using your hands, gently remove the skins of the beet. They should peel away easily. Chop beets into 1 inch chunks.
In a large serving bowl place the lettuce on the bottom, followed by the beets and top with the avocados. Drizzle the salad with the Roasted Poblano Dressing and serve immediately.
To oven roast peppers:
Preheat the oven to 425˚F. Lightly coat the poblano peppers with olive oil. Slice peppers in half, lengthwise, remove seeds and place skin side up in casserole dish. Bake for 30 minutes or until the skins blacken and blister. Remove from oven and place peppers in a plastic bag or bowl covered with plastic wrap. Allow peppers to cool and then remove all skins. If you desire more heat, do not remove the seeds from the poblano.