Joe's Parkway Market | Beet & Avocado Salad with Fresh Mozzarella and Fennel
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Beet & Avocado Salad with Fresh Mozzarella and Fennel


1 cup pickled beets *Sprinkle of fennel 1 avocado 4-6 oz. fresh mozzarella 1 lemon olive oil coarse sea salt *best-quality balsamic vinegar small handful chervil, leaves picked freshly ground pepper Place beets and fennel in a small bowl, squeeze half of lemon over, drizzle with a tablespoon or two of olive oil and sprinkle with sea salt.  Set aside.  Cut mozzarella into thin slices and set aside.  Halve and pit avocado.  Cut into slices, place in a bowl and squeeze the other half of the lemon over.  When beets are done and cool enough to handle, slip skins off and cut into wedges.  On a serving tray, make alternating layers of beet, avocado, fennel, and mozzarella.  Drizzle with balsamic vinegar, sprinkle with salt and freshly ground pepper and scatter chervil sprigs on top.


Joe's Pickled Beets


20 November