Beets with Avocado and Orange

Beets with Avocado and Orange

Serves 6


Beets are a good source of fibre. They get their red hue from betalains, antioxidants with cancer-fighting properties. Serve this salad with roasted turkey, chicken or fish.










Calories per serving – 169

Carbohydrates – 15g

Fibre – 4g

Protein – 2 g

Fat – 13 g


Red wine vinegar

2 medium to large red beets (1 pound)

1 2- inch piece black licorice

4 tablespoons fruit vinegar (try raspberry)

1 teaspoon Dijon mustard

1 teaspoon wasabi paste

¼ cup walnut oil

Salt and pepper

1 orange, divided into segments and cut into bite-size pieces

1 avocado, medium dice

2 tablespoons chopped basil


  1. Boil a pot of water and add a splash of red-wine vinegar and the beets.
  2. Boil covered for 20-30 minutes or until you stick then with a fork and it comes out clean.
  3. Put licorice in the freezer to let it get rock hard.
  4. When the beets are cooked, peel and chop them (while still warm) into bite-sized pieces.
  5. Whisk together the fruit vinegar, mustard, wasabi and walnut oil.
  6. Toss beets in the mixture and season with salt and pepper.
  7. Fold in the orange, avocado, and basal.
  8. Remove the frozen licorice from the freezer and shave atop the salad as you would parmesan cheese.


Reference: Runners World, January 2012, pg. 46

Chef- Richard Blais, winner Top Chef: All Stars in 2010.

If you’d like more info please contact Mike.

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