Avocado and Beet Salad with Citrus Vinaigrette

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 193

Course: Salads

Reviews

1 reviews, average rating 4.0 / 5

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10 years ago

★ ★ ★ ★ ★ 4/5

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Very tasty, but ...

I had what I thought were three smallish (Chiogga) beets, so made a half recipe. This was enough for four, so I expect the whole recipe would serve 6-8.
My beets did not get done in the time indicated. I think it would be better to roast them than steam-bake them.
Forgot to buy chervil so omitted that.

Will definitely make this again, roasting the beets instead.

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