Ingredients:
- 4 medium beets, cooked and peeled
- 1/2 red onion, thinly sliced
- 1 cucumber, sliced
- 1 ripe avocado, cut into cubes
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 clove garlic, finely chopped
- Salt and pepper to taste
- Chopped fresh parsley (optional, to decorate)
Instructions:
Cut the cooked beets into cubes or slices, depending on your preference, and place them in a large bowl.
Add the sliced red onion, sliced cucumber, and diced avocado to the beets in the bowl.
In a small bowl, mix the balsamic vinegar, olive oil and minced garlic. Season with salt and pepper to taste and mix the vinaigrette well.
Pour the vinaigrette over the beet salad and toss gently to make sure all the ingredients are well coated.
Let the salad sit in the refrigerator for at least 30 minutes so the flavors can blend and intensify.
Just before serving, you can sprinkle some chopped fresh parsley on top for an extra touch of freshness and color.