Beet Salad with Avocado and Asian Pear

Chef: Adapted from Miriam Szokovski (Chabad.org) Recipe

Course: Side Dish

Servings: 3 People

Ingredients

• 4 Large beetroots 
• 1 avocado
• 1 Nashi pear
• ½ red onion
• Optional: 1C pomegranate seeds
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1-2 tsp kosher salt

Instructions

1. Wash and dry the beetroots. Prick each one with a fork several times, then wrap in two layers of Aluminum foil and bake at 200°C until cooked through. Let the beets cool, then unwrap the foil, peel the beets and dice.
2. Cut the pear and the avocado. Dice the onion very finely.
3. Whisk the olive oil, lemon juice, and salt together. Pour over salad, toss, and serve.