nutritionist Chelsea

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Tricolored Beet and Avocado Salad with a Spicy Honey Dressing

Tricolored Beet and Avocado Salad with a Spicy Honey Dressing

Can a salad get any more brilliant and vivid than this one? Most people roast beets, but you can actually eat them raw, and they are deliciously sweet that way. Pair that earthy sweetness with a spicy honey dressing and creamy avocado, and you’ve got a showstopper dinner side or lunch!

What (your ingredients):

3 raw beets, shaved or grated, or simply sliced thinly
1 avocado, sliced

Dressing:
1 tablespoon olive oil
1 tablespoon spicy honey (Note: I got mine from a local beekeeper, but you could use regular honey and add a pinch of your favorite ground spicy pepper-chili, red pepper, habanero, etc.)
1 teaspoon champagne vinegarPinch of salt and freshly grated pepper

How (your directions):

In a serving bowl, plate grated beets and top with slices of avocado.

Whisk together dressing using the olive oil, spicy honey, champagne vinegar, and salt and pepper.

Pour dressing over beets and avocado.

Look how the red and yellow pigments run into the dressing, like a watercolor painting!

Tricolored Beet Salad
Tricolored Beet Salad

Note: I did use three colors of beets to begin with, but the red beet turned my white beet pink :)

Enjoy!

Why (the science):  Beets are rich in betalain, the pigment often used in food coloring, which actually is a powerful anti-inflammatory! In addition to fighting inflammation, beets also improve cholesterol by raising the “good” cholesterol in our bodies. Here's your Tricolored Beet and Avocado Salad with a Spicy Honey Dressing - Nutrition Label

P.S. Thank you, Brewers Organics for providing the brilliant beets for this dish!

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