Roasted Beet, Avocado and Granny Smith Apples Tower
Slices of roasted beets, avocado, and tart apples are topped with crumbled goat cheese, parsley and pine nuts and drizzled with olive oil.
- Serves: 6 persons
- 3medium beets, scrubbed, leaves trimmed
- ¼cup extra virgin olive oil
- 1medium ripe Avocado from Mexico
- 2Granny Smith apples
- Lemon juice, as needed
- Salt and pepper
- ¼cup coarsely chopped fresh parsley
- ½cup crumbled goat cheese
- 2tablespoons pine nuts
Step 1Preheat oven to 375 degrees.
Step 2Wash and scrub the beets. Pat dry. Place on large piece of aluminum foil. Lightly coat with olive oil. Add dash of salt and pepper. For even roasting, wrap foil over, covering beets completely, and crimp ends. Roast until cooked through, 30 to 50 minutes. Remove, uncover and let cool. Do not discard oil in the foil; you can use this later as dressing.
Step 3Cut the avocados in half lengthwise and remove the pit and skin. Place flat side down on cutting board. Slice horizontally. Squeeze lemon juice on to prevent browning. Cut Granny Smith same way, but leave skin on. Squeeze lemon juice on to prevent browning.
Step 4When the beets are cool enough to handle, slip their peels off using your fingers or a paring knife. Slice crosswise. Stack on plate alternating beets, apples and avocados. Sprinkle crumbled goat cheese over top. Garnish with parsley and pine nuts if desired. Drizzle the used olive oil from roasting and the rest of the olive oil and season with salt and pepper.