Tricolore Beet Salad
This tricolore beet salad was so good that we ate the whole batch ourselves. I’ve been sick of the salads that we’ve been making lately. We make the same one almost every night, so I finally decided to change it up. I was recently asked what I would eat as a last meal on earth, and a tricolore salad would be part of it. I added beets and avocado because I’ve been craving both lately. Make this salad and tell me you don’t love vegetables. It’s impossible.
I feel funny writing down a recipe for salad, so I’ll just give you the ingredients. You just cut the veggies into bite sized pieces, wash and dry them, and mix everything together. I hope you enjoy this salad as much as I do.
Tricolore Beet Salad
Serves 4 (or 2 as a main dish)
Ingredients:
6 cups fresh arugula
1 head radicchio, washed and cut into bite sized pieces
2 Belgian endives, washed and sliced into bite sized pieces
1 avocado, cubed
1 large beet of your choice, boiled, peeled and cubed
juice of 1 whole lemon
4-5 T olive oil
dash of kosher salt