Tuesday, April 23, 2013

{side dish: red beets with avocado puree}

The same line of thought that led me to want to make the kale aid smoothie last week also steered me in the direction of wanting to a find a healthier/lighter side dish option to go along with some fish Chris cooked up last week.  I spotted this dish over the Kitchy Kitchen (one of the best food blogs out there in my opinion) and I knew it would be perfect!  We decided to cheat by buying pre-steamed red beets to cut the cooking and prep time down.  We also added in some chopped walnuts for a little bit crunch as well as chipotle yogurt sauce for a little bit of spice.  For the chipotle yogurt sauce we simply mixed about 1/4 cup of plain greek yogurt with 1 to 2 tablespoons of chipotle peppers and sauce (you can add more of less depending on how spicy you would like it).  

This turned out way better than I could have ever imagined!  The chipotle yogurt sauce sort of stole the show so I highly recommend adding it in since without it I think this dish might lack a bit of flavor.  This recipe worked perfectly as a side dish, but would also come out nicely as an appetizer especially one that travels well since it can be served cold! 


  1. Great idea to add the walnuts! Beets tend to be mushy, so a little bit of crunch goes a long way. Beets + avocado...who knew?

    La Petite Gigi

  2. Those beets are BEAUTIFUL! I agree: avocado is so underrated. While most people do love and appreciate it, they haven't discovered how creative you can get with it and how versatile it is. This recipe looks great! Can't wait to attempt it!