Ingredients (serves 1)

• 1 red beet (4-5 ounces)
• 1/3 of a medium purple or red daikon
• 1/2 medium blood orange
• 1/2 medium avocado
• 3-4 tablespoons crumbled Point Reyes Bay Blue OR other sweet blue cheese
• 1/8 teaspoon of fine sea salt
• 1 tablespoon / 15 ml extra-virgin olive oil
• 2 teaspoons / 10 ml fresh lemon juice

Instructions

Note: if you purchase a bunch of red beets, cut off the greens as soon as possible, leaving about an inch / 2.5 cm of stems and consume the greens shortly afterwards.

Heat the oven to 350 F / 177 C. If you only need 1-2 red beets, I suggest you bake them together with other foods, for efficiency’s sake.

Scrub the red beets well. Wrap each in foil and place on the baking sheet or baking pan. Put in the oven and roast the beets until easily pierced with a blade. Let cool, then peel.

Prepare the vegetables in amounts according to the servings needed. Cut the red beet into bite-sized pieces. Brush and rinse the daikon, then grate it using the extra-coarse side of your grater. Peel and section the blood orange. Peel and slice the avocado.

Compose the salad using the vegetables and blue cheese. Dress with the sea salt, olive oil and lemon juice, toss and enjoy.

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