Beet, Potato, and Avocado Salad

beet-potato-avocado-salad
Photo by Paul Sirasalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 416 calories
    • Fat 28 g
    • Sat Fat 4 g
    • Cholesterol 0 mg
    • Sodium 697 mg
    • Protein 8 g
    • Carbohydrate 39 g
    • Sugar 6 g
    • Fiber 11 g
    • Iron 4 mg
    • Calcium 69 mg

Heat oven to 400° F. Toss the beets, potatoes, fennel, 2 tablespoons of the oil, and ½ teaspoon salt on a rimmed baking sheet. Roast, tossing once, until tender, 24 to 28 minutes. Let cool.Toss the roasted beets and potatoes, mâche, avocados, cornichons, lemon juice, the remaining 2 tablespoons of oil, and ½ teaspoon each salt and pepper in a large bowl.Serve the salad with the Brie and bread.

Ingredients

  1. Check 1 pound beets, peeled and cut into 3/4-inch pieces
  2. Check 1 pound fingerling potatoes, halved
  3. Check 2 teaspoons crushed fennel seeds
  4. Check 1/4 cup olive oil
  5. Check kosher salt and black pepper
  6. Check 5 ounces greens (such as mâche; about 6 cups)
  7. Check 2 avocados, chopped
  8. Check 1/3 cup halved cornichons
  9. Check 2 tablespoons fresh lemon juice
  10. Check brie and bread, for serving

Directions

  1. Heat oven to 400° F. Toss the beets, potatoes, fennel, 2 tablespoons of the oil, and ½ teaspoon salt on a rimmed baking sheet. Roast, tossing once, until tender, 24 to 28 minutes. Let cool.
  2. Toss the roasted beets and potatoes, mâche, avocados, cornichons, lemon juice, the remaining 2 tablespoons of oil, and ½ teaspoon each salt and pepper in a large bowl.
  3. Serve the salad with the Brie and bread.