3 Medium Beets, trimmed
½ cup + 2 Tbsp SOOC Milanese Gremolata Olive Oil
5 Carrots, peeled and cut into ¼” rounds
½ tsp SOOC French Garden Sea Salt
3 Tbsp SOOC Grapefruit Balsamic
1 Avocado, sliced
1 Tbsp fresh Mint
¼ cup fresh Parsley
½ tsp Garlic, minced
¼ tsp Black Pepper
¼ cup Almonds, slivered
Preheat oven to 450℉. Coat each beet in 1 Tbsp Milanese Gremolata Olive Oil then wrap in foil. Place on a baking sheet and set in the oven for 45 minutes, or until beet is easily pierced with a fork. Remove from oven and let cool.
Toss carrots in 2 Tbsp Milanese Gremolata Olive Oil, ¼ tsp French Garden Sea Salt, and ⅛ tsp black pepper. Cook for 20 minutes, tossing halfway through. Remove from oven.
Once the beets have cooled, peel off the skin and rinse off. Slice into ¼” thick slices, then quarter the slices.
In a medium sized bowl, toss the beets in 1 Tbsp Milanese Gremolata Olive Oil, 1 Tbsp Grapefruit Balsamic, and ⅛ tsp French Garden Sea Salt. Transfer to a serving platter along with the carrots and sliced avocado.
With a mortar and pestle, add the fresh mint, fresh parsley, garlic, ¼ cup Milanese Gremolata Olive Oil, 2 Tbsp Grapefruit Balsamic, ⅛ tsp French Garden Sea Salt, and ⅛ tsp black pepper. Grind the ingredients together until the herbs are crushed (if not using a mortar and pestle, roughly chop the herbs then whisk together ingredients). Pour over the salad.
Garnish with the slivered almonds, and enjoy!