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Red Beet, Cantaloupe and Avocado Salad

Posted By GKC On August 24, 2013 @ 12:00 am In Rosh Hashana,Weekly Recipes | No Comments

Serves 4

Weird combination that is terrific together. Sweet beets and cantaloupe with creamy avocados. The dressing is both sweet and savory and makes a very creative salad.

6 small red beets (about 1 pound), tops removed
2 tablespoons red wine vinegar

For the Dressing
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon fresh lime juice
1 teaspoon honey
1 teaspoon finely grated fresh ginger
1 garlic clove, finely minced
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
¼ large ripe cantaloupe, seeded and rind removed
1 ripe avocado, halved and pitted
Kosher salt and freshly ground black pepper to taste
½ cup fresh cilantro leaves (optional)
¼ cup fresh mint leaves, torn (optional)

Put the beets in a small saucepan, cover with water, and bring to a boil over medium-high heat. Add 1 tablespoon of the red wine vinegar, cover, and cook until a knife inserted into the center of a beet meets no resistance, about 45 minutes. With a slotted spoon, transfer the beets to a bowl.

When they are cool enough to handle (use gloves to prevent the beets from staining your hands), use a paper towel to rub the skin off the beets. Quarter the beets lengthwise, return to the bowl, and, while warm, drizzle with the remaining 1 tablespoon red wine vinegar.

Meanwhile, to make the dressing: In a small bowl, whisk the Dijon, white wine vinegar, lime juice, honey, ginger, and garlic together until combined. Whisking constantly, add the olive oil in a slow, steady stream, whisking until emulsified and thickened. Season with salt and pepper and whisk well.

Cut the cantaloupe into pieces the size of the beets and add to the beets. Drizzle one-quarter of the dressing over and toss gently.

Divide the beets and cantaloupe evenly among four salad plates. Using a small melon baller, scoop balls of the avocado and scatter over the plates. Drizzle more dressing over each plate and season each salad with salt and pepper. Sprinkle the cilantro leaves and mint, if using, evenly over the salads and serve immediately.


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