Crab, Avocado, and Golden Beet Salad with lime vinaigrette

Name: Crab, Avocado, and Golden Beet Salad with lime vinaigrette
Yield: Serves 4
Cuisine: American
Ingredients: 12 small golden beets; 2 tablespoons extra-virgin olive oil; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 2 tablespoons wildflower honey; 2 teaspoons seeded and diced jalapeño chile; ¼ cup (35 g) finely diced shallots; Juice of 1 lemon; 2 firm, ripe avocados, halved, pitted, and peeled; 2 firm, ripe avocados, halved, pitted, and peeled; ½ cup (120 ml) extra-virgin olive oil; ⅓ cup (75 ml) fresh lime juice; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh flat-leaf parsley; ¾ pound (340 g) cooked lump crabmeat, picked over for shell; 1 bunch watercress, stemmed; ½ cup (120 ml) crème fraîche

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Watercress, golden beets, and avocado combine with crabmeat to make a colorful and healthful salad served with a sweet-spicy lime vinaigrette.

Ingredients

Roasted Beets

12 small golden beets
2 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground pepper

Americas
United States
Fish course
Pescatarian
Spicy
California
Gluten-free

Method

To roast the beets, Preheat the oven to 400°F 205°C). Cut the leaves and stems from the beets (save the greens for another dish). Clean the beets well. Place the beets in a small roasting pan. Add 1 tablespoon of oil and sprinkle with salt and pepper; roll the beets in the pan to coat