Swazi Salad

Swazi Salad 

 

3 medium beets (12 ounces), scrubbed

1/4 cup canola oil

2 tablespoons fresh lemon juice

2 teaspoons minced peeled fresh ginger

Kosher salt

Pepper

1 head of romaine lettuce (1 pound), coarsely chopped

3 radishes, thinly sliced

1 Hass avocado, peeled and coarsely chopped

1/4 cup crushed roasted peanuts

Preheat the oven to 450°. Wrap the beets in foil 
and place them on a baking sheet. Roast for about 
1 hour, until tender. Unwrap and let cool. Slip off the skins and cut the beets 
into wedges.

 

Meanwhile, in a small bowl, whisk the oil with the lemon juice and ginger and season with salt and pepper.

 

In a large bowl, toss the romaine, radishes, beets and all but 2 tablespoons 
of the dressing. Transfer 
to a bowl. Top with the 
avocado and drizzle with 
the remaining dressing. Scatter the peanuts on top and serve.

 

Make Ahead

The roasted beets can be refrigerated 
for up to 3 days.