This elegant appetizer was first created for a party—and it was such a hit that it has become a recurring favorite at gatherings ever since. The vibrant colors of ruby beets, creamy green avocado, and delicate microgreens make a striking presentation, especially when layered in a ring mold for height and drama. The flavors are equally memorable: earthy beets, buttery avocado, sharp vinaigrette, and the surprising sparkle of candied ginger, all rounded out with the crunch of toasted nuts or seeds and a drizzle of nut oil.
Although the stacked version is show-stopping, this salad works beautifully tossed together in a bowl and plated with a more relaxed style. The balance of flavors and textures ensures it will stand out, whether served as an opening course at a dinner party or as a light, refreshing lunch.
INGREDIENTS:
1 cup cooked beets, cut into ¼-inch cubes (about 2 medium beets)
1 cup avocado, cut into ¼-inch cubes
1 cup mixed microgreens (from New Natives) or fine leaves of bitter greens such as arugula or frisée
2 tablespoons finely diced candied ginger
2 tablespoons coarsely chopped pistachios, toasted pumpkin seeds, or toasted hazelnuts (depending on the dressing)
½ cup slack vinaigrette (see note below)
Drizzle of pistachio, hazelnut, or roasted pumpkin seed oil
Salt and freshly ground black pepper, to taste
Special Equipment: 3-inch ring mold, a tuna can with both ends removed, or a 3-inch cookie cutter. For extra height, tape two molds together. (Alternatively, toss the salad free-form in a bowl and plate it with a finishing drizzle of nut oil.)
*Note on Slack Vinaigrette: This is a dressing with slightly less oil than usual, making it a touch sharper and more fluid. A good version uses white balsamic or sherry vinegar with a light oil such as grapeseed or olive (avoid extra virgin, which can overwhelm).
METHOD:
In a small bowl, toss the diced beets with a little vinaigrette to coat lightly.
Place the ring mold on a serving plate. Spoon in the beets to form the bottom layer, filling about one-third of the mold.
Add an equal layer of avocado on top of the beets.
In a separate bowl, lightly dress the microgreens with a small amount of vinaigrette. Place them over the avocado to complete the stack.
Scatter diced candied ginger over the salad. Sprinkle the chopped nuts or seeds over and around the plate.
Carefully remove the mold to reveal the layered salad.
Drizzle the salad and plate with nut oil. Season lightly with salt and pepper. Serve immediately.
YIELD: 4 servings
VARIATIONS:
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Blood Orange Version: Use blood orange juice in the vinaigrette, and garnish with orange segments (cut into neat filets by removing the skin and membranes). Omit nut oil and add a pinch of cinnamon for a fragrant twist.
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Meyer Lemon and Almond Version: Replace vinegar with Meyer lemon juice, use almonds and almond oil, and pair with a lighter Mediterranean flavor profile.
You can also make a dressing of Meyer lemon juice and use almonds and almond oil for a lighter, more Mediterranean version.
CHEF’S NOTES:
If you have only one ring mold, use three separate bowls for each ingredient, dress them, and work quickly so the first salad does not wilt by the time the last one is completed.
If you want to make this easy, just toss the avocado and beets together in a bowl, then shred some lettuce like romaine and lightly dress it, the place some on each plate. Dress the beets and avocado and place some in the center of each plate of lettuce. Top with some sprouts if you have them and serve.
SOURCE: Chef Andrew E Cohen
