Ensalada de Betabel y Aguacate (Beet and Avocado Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

4 medium cooked beets, peeled and sliced or quartered
2 ripe avocados, sliced
1 cup (150 g) cherry tomatoes, halved
1/2 small red onion, thinly sliced
2 tbsp (30 ml) chopped fresh cilantro
Juice of 2 limes
3 tbsp (45 ml) olive oil
Salt and freshly ground black pepper to taste
Optional: crumbled queso fresco or toasted pumpkin seeds

Instructions

1. Arrange warm or room-temperature sliced beets on a large platter.
2. Scatter red onion, cherry tomato halves, and avocado slices over the beets.
3. Whisk lime juice with olive oil, salt, and pepper; drizzle evenly over the salad.
4. Sprinkle chopped cilantro and optional queso fresco or pumpkin seeds.
5. Serve immediately as an entrée, with lime wedges on the side.