Beet, Avocado, Yogurt, Pink Peppercorn

5 from 1 vote

This beet and avocado salad with yogurt and pink peppercorn, is a super easy recipe that could really wow your family or friends! This is a fantastic vegetarian appetizer that even people who don't like beets would love!

one night when your trying to eat your veggies but actually enjoy them. These beets don’t need a lot of work because they are roasted whole and sliced, so no peeling and no real chopping! Yay! less prep work.

I served it with a quick yogurt sauce and the thing that adds another layer of umami is the pink peppercorns on top of the roasted beets. I love pink peppercorns and it really adds a level of complexity to anything it is served with because it has a sense of sweetness to it that is so inviting.

Add a little avocado to the mix because avocados basically go with everything and if you aren’t a avocado fan I’m really sorry. Here is the recipe I hope you enjoy this great vegetarian appetizer.

Ingredients

4 people

For the beets

3 whole red beets
3 tbsp olive oil
1/2 tsp salt

Yogurt Sauce

1 cup yogurt
1 lemon juiced
1/2 tsp salt

Beet Oil

8 oz raw beet
1 cup olive oil or duck fat
1/2 tsp salt

Garnish

1 1/2 whole avocados
1 tbsp pink peppercorn crushed
1 tsp fleur de sel
2 tbsp dill fresh sprigs

Nutritional information

Calories: 139kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 8mgSodium: 2146mgPotassium: 331mgFiber: 5gSugar: 8gVitamin A: 251IUVitamin C: 18mgCalcium: 121mgIron: 1mg

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 4 people

How to roast beets

Turn your oven or grill on 400 degrees. Take 3 tbsp of olive oil and drizzle over the red beets. Season with salt and place them in the oven or grill. Roast for 45 minutes to 1 hour roughly until they are tender all the way through.
Use a cake tester to check the doneness. Don't worry about the outside of the beets getting a little burnt if you are grilling them. Take the beets out of the oven or grill and allow to cool.
Once cool you can peel some of the burnt outer skin off if desired. If not, leave it on, it will taste really good with a roasted flavor.

For the yogurt

Simply put all the ingredients in a bowl, season, and mix well
.

For the beet oil

Place chopped beets and duck fat or oil in a blender. Puree until well combined (25 seconds). Season with salt and set aside in a container.

To finish

Using a large cookie cutter place it in the middle of your plate. Add a spoonful of yogurt inside the ring mold trying to leave a little space between the yogurt sauce and the ring mold.
With that little space (its okay if the yogurt is touch the ring mold) add a spoonful of the beet oil all along the inside of the ring mold on top or next to the yogurt sauce. Using a cookie cutter half of the size on the plate slice an avocado and cut out a round slice of avocado and season it with salt.
Then slice the beets 1/4 inch thick and cut a round slice of beet using the same size cookie cutter as the avocado. Place the beet on top of the avocado and place both of them in the middle of the yogurt sauce.
Then top the beet with pink peppercorn, fleur de sel, and dill. Remove the large cookie cutter from the plate and you should have a ring of beet oil around the yogurt sauce. Serve and enjoy!