Beet and Kumquat Salad

My husband said this picture looked like guts, but then he added, "But it tastes really good!" So there you go: this is a salad that kind of looks like guts, but is delicious. Even Kieran liked it! He had beet juice all over his face and Sean said he looked like a zombie. This recipe is adapted from one I picked up at the Schaner Farms booth at the Santa Monica FM.

Beet and Kumquat Salad

1 ripe avocado
1 bunch beets
1 cup kumquats
about 1/2 small red onion
olive oil
Champagne vinegar
lemon juice
salt and pepper

Peel and wash the beets. Trim the greens off and save them, or steam them and serve them with your dinner. Cut the beets into small cubes and boil or roast them until they're soft. Cut the avocado into small cubes and squeeze some lemon over it to prevent discoloration. Mince the onion and slice the kumquats. Mix the vegetables together, dress with olive oil, vinegar, salt, pepper, and lemon juice to taste. This salad tastes best if made ahead and then chilled for at least a few hours.