Frankies-Esque Beet Salad

By courtneyepowell

Ingredients

• 2 T Dijon mustard
• 3 T white wine vinegar
• 1/2 c EVOO
• coarse sea salt
• fresh ground black pepper
• 1 lb steamed or roasted beets, peeled and roughly diced
• 1 avocado, peeled, pitted and diced
• 3 scallions, white and light green parts only, thinly sliced

Preparation

Step 1

Whisk together mustard, vinegar and olive oil in a large bowl and season to taste with salt and pepper. Add beets to the dressing and gently stir to combine. Transfer beets to a serving platter and scatter avocado and scallions over the top.