Tomato, Avocado And Golden Beet Salad - cooking recipe

Ingredients

3/4 lb golden beets
4 tomatoes, medium, cut into 1/4-inch wedges
1 medium avocado, ripe, Hass, cut into 1/2-inch cubes
1 small red onion, cut in half and sliced into thin half moons
4 teaspoons olive oil, extra virgin
4 teaspoons red wine vinegar
1/4 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon basil, fresh, chopped
1 tablespoon chives, fresh, chopped

Preparation

* Place a medium saucepan filled with water over high heat; bring to a boil. Add beets, bring back to a boil and reduce heat to medium; simmer until beets pierce easily with the point of a sharp knife, about 25 minutes.
* Remove beets from pan and place under cold running water until cool enough to handle. Peel beets with a vegetable peeler and cut into 1/2-inch wedges; place beets in a large bowl.
* Add tomato, avocado, onion, oil, vinegar, salt and pepper to bowl; toss to combine. Sprinkle with basil and chives; serve. Yields about 1 1/4 cups per serving.