Beet + Avocado Caprese Salad
This salad is perfect for brunch or as a side salad for a summer BBQ! You can prepare everything ahead of time, except the avocado, then layer just before your guests arrive or you’re about to sit down for dinner.
Servings Prep Time
4side servings 15minutes
Cook Time Passive Time
10minutes 5minutes
Servings Prep Time
4side servings 15minutes
Cook Time Passive Time
10minutes 5minutes
Ingredients
Instructions
  1. In a small pot, bring water to a boil and cook washed beets until tender. Roughly 10-15 minutes, depending on the size of your beets. Your knife should easily slide through when testing if your beets are cooked. Once cooked, run beets under cold water to cool them off and peel them. Then slice into uniform slices, around 1/2 cm thick, then in half.
  2. Prepare other ingredients by slicing tomato, then cutting them in half. Slice avocado and basil into thin strips.
  3. To prepare dressing, mix together olive oil, balsamic vinegar, sea salt, and garlic.
  4. To assemble, start on the outside rim of your serving plate with a tomato slice, then layer beet and avocado. Repeat the layer until you have used up all ingredients.
  5. Pour dressing all over salad, then top with basil, olives and feta cheese.
  6. Enjoy!