California Beet, Avocado, and Green Bean Salad

Ingredients

2 Tbsp. BARENGO Balsamic Vinegar
1 medium clove garlic, minced
1/4 tsp. salt
Dash freshly ground black pepper
3 to 4 Tbsp. extra virgin olive oil
1/2 lb. fresh green beans, cut into 2-inch pieces
3 medium beets, peeled and cut into 1/2-inch cubes
1 cup thinly sliced fresh fennel (about 1/2 small bulb), optional
1/4 small red onion, thinly sliced
1 just-ripe avocado, cut into 1/2-inch cubes
1/3 cup finely crumbled blue cheese
Minced Italian parsley, optional

Directions

Pour balsamic vinegar into a small jar with a lid; add garlic, the salt and pepper, and 3 tablespoons of the oil. Tightly seal jar; shake well. Set aside. In a small saucepan, bring 1/2-inch salted water to boil; add beans. Cook until tender-crisp, about 5 minutes; cover pan when water returns to boil. Drain; transfer to a medium bowl. Spoon 3 tablespoons reserved dressing over hot beans; toss. Cool beans to room temperature. Meanwhile, in same saucepan, bring 1/2-inch salted water to boil; add beets. Cook until tender when pierced with knife, about 8 minutes; cover pan when water returns to boil. Drain; transfer to a small bowl. Spoon remaining dressing over hot beets; toss. Cool beets to room temperature. Just before serving, gently toss together reserved beans with fennel, onion, and avocado; add remaining tablespoon of the oil, if desired. Adjust salt and pepper to taste. Arrange mixture on 6 to 8 salad plates; top with reserved beets and cheese. Garnish with parsley, if desired. (Serve salad at room temperature; refrigerate leftovers.)

Makes 6 to 8 servings.

Nutrition

Per serving: 190 calories, 4g protein, 13g carb, 14g fat (3g sat. fat), 5mg chol, 300mg sodium, 5g fiber

California Beet, Avocado, and Green Bean Salad
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