Recipe by Pati Jinich
- 1 lb. beets
- 1 ea. large Avocado From Mexico, halved, pitted, peeled, and cut into 1"-pieces
- 1/4 c. Mexican crema, Latin-style cream, crème fraiche, or sour cream
- 1/4 t. freshly ground black pepper
- 1 ea. pinch kosher salt
- 1 c. freshly squeezed orange juice, from zested orange
- 1 T. apple cider vinegar
- 1 t. honey
- 1 ea. zest of medium orange
- 1/4 c. chopped walnuts
- 1/4 c. crumbled queso fresco, farmer's cheese, goat cheese, or mild feta
- 1 T. chopped fresh chives
- Cut off greens and most of the stems from the beets, leaving about 1-inch. Don’t scrub or peel the beets. Rinse them off, place them in a medium saucepan and cover with cold water.
- Bring to a boil over high heat, reduce the heat to medium low to keep at a gentle simmer and cook until tender, for about 30 minutes. Drain. Once cool enough to handle, peel the beets and cut into bite-sized pieces of about 1-inch.
- In a medium bowl, combine the Mexican crema with the salt and pepper.
- In a small saucepan, pour the orange juice along with the apple cider vinegar, the honey and orange zest. Place over medium-high heat, bring to a simmer and cook for 2 to 3 minutes, stirring constantly. Liquid should have reduced to about 1/3 of a cup. Pour into the crema mixture and combine.
- Divide the beets and avocado pieces in salad plates. Drizzle orange cream dressing all over the top. Garnish with the walnuts, queso fresco and chives.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!