Avocado Beet Salad

Prepared by Executive Chef Timothy Groody
Yield:  4 servings


2 large or 16 baby beets

1 cup water

2 T olive oil

1 tsp salt

1 sprig thyme or rosemary

Pre-heat oven to 350* In a small oven proof pan mix all ingredients.  Cover and bake until beets are tender.  Large beets will take 2-3 hours and baby will take 45 min – 90 min.  When tender in center remove and let cool until you can handle them.  Rub the skin off.  Cut beets in ½" chunks or smaller in ½.  Toss warm with vinaigrette.


1 T balsamic vinegar

1 T red wine vinegar

1 T chopped red onion

2 T extra virgin olive oil

Pinch salt

Pinch black pepper

Toss while beets are warm and refrigerate for 5 hours or longer.


1 avocado

1 tsp chopped parsley

1 tsp chopped rosemary

2 cups arugula

Aged goat cheese, parmesan or another hard cheese

Cut avocado in half.  Remove seed.  Scoop half out with a spoon between flesh and shell.  Cut in ¾" chunks.  Toss beets with herbs.  Divide on 4 plates.  Divide avocado.  Toss the arugula in a little beet juice and divide.  Shave cheese on top.  Serve and Enjoy!!!!!