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What’s more beautiful and bursting with flavour than a summer salad with fresh local ingredients? You are going to want to use a really high quality olive oil and balsamic for this recipe to marry the flavours of the beets, heirloom tomatoes, and basil.
Not only is this recipe beautiful, it also tastes amazing and has health benefits such as liver support, providing your cells with energy, and gorgeous skin!
Enjoy and tag me on Instagram at @annaliisakapp if you make the salad!
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 5 minutes |
| Servings |
side servings
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Ingredients
- 2 beets small
- 1 Avocado
- 1 heirloom tomato large
- 1 clove garlic minced
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp balsamic vinegar
- Sea Salt to taste
- 5 leaves basil fresh
- 2 tbsp olives I used marinated green Spanish olives
- 2 tbsp goat feta
Ingredients
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Instructions
- In a small pot, bring water to a boil and cook washed beets until tender. Roughly 10-15 minutes, depending on the size of your beets. Your knife should easily slide through when testing if your beets are cooked. Once cooked, run beets under cold water to cool them off and peel them. Then slice into uniform slices, around 1/2 cm thick, then in half.
- Prepare other ingredients by slicing tomato, then cutting them in half. Slice avocado and basil into thin strips.
- To prepare dressing, mix together olive oil, balsamic vinegar, sea salt, and garlic.
- To assemble, start on the outside rim of your serving plate with a tomato slice, then layer beet and avocado. Repeat the layer until you have used up all ingredients.
- Pour dressing all over salad, then top with basil, olives and feta cheese.
- Enjoy!
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