This is the second for fall in a RED Hearts series of seasonal recipes – things you can cook or bake, usually healthy things, always easy things – for the people you heart! Served up by Erika Kwee, 24, “the baker, photographer and typo-maker” behind vegetarian food blog The Pancake Princess.
After a long weekend of delicious Thanksgiving leftovers (potato-y sides! vegetable casseroles! rolls! pies on pies on pies!) almost nothing sounds better than a big salad. This is the between holiday feasts part of the year when we actually crave the vegetable-packed and healful. Might as well make the most of it.
And I always love a little pop of colorful, crunchy inspiration to brighten up the season’s steady stream of soups and casseroles.
This simple beet, corn and avocado medley—inspired by my friend’s favorite lunch to pack for work—is a real treat, not just because of the amazing flavors or how easy it is to throw together, but also for the gentle reminder of summer it brings. A can of corn and a small, ripe avocado do the trick to liven up a backdrop of sweet, earthy beets, and these flavors are enhanced by just a pinch of the staples: salt, pepper and herbs. If you can’t get good avocados where you are, you might try some ripe tangerine segments or roasted sweet potato instead.
Don’t forget to save the beet greens for another use, too. Chop, rinse and incorporate wherever you would normally add kale, chard, or some other type of leafy green. It doesn’t get much simpler or better than this. Happy, healhty post-Thanksgiving munching!
Beet, Corn and Avocado Medley
1 large beet, boiled or baked until tender
1 small avocado
½ can corn
salt and pepper
cilantro, chopped finely (optional)
Chop the beet and avocado into small chunks. Toss with the corn, a sprinkle of salt and pepper, and a few tablespoons of cilantro if desired. For a leafier salad, you could serve over lettuce and dress it with this zingy cilantro-lime dressing.