Roasted beets with avocado, orange, toasted hazelnuts & sherry vinegar from Gjelina: Cooking from Venice, California (page 165) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • harry_14phue on February 22, 2026

    Week night favorite. We let the beets sit in the OJ over night to make it easy to make for Tuesday nights. A must whenever good citrus and avocado is available!

  • DKennedy on November 22, 2015

    I used golden and red beets. Beets are roasted, then quartered and marinated in a dressing that also serves to season the salad. The oranges I had on hand were not that fantastic, and the avocado not as creamy as I’d have liked. Oranges are supremed, avocado sliced. Top the salad with roasted hazelnuts. Despite not having perfect oranges or avocados, it came together as a light and refreshing dish. I loved it, and my beet hating family did not complain. So, all in all, a success.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.