CHEF JEFF — ONE BYTE AT A TIME: Beet, Avocado and Watercress Salad

This recipe from Steve Raichlen shows he knows more than grilling.

Beet, Avocado and Watercress Salad

1 or 2 cloves garlic

Salt, pepper

1 tablespoon Dijon mustard

2 tablespoons olive oil

3 tablespoons balsamic vinegar

1 ripe avocado, diced

Juice of 1 lemon

1 pound fresh raw beets, peeled and diced

2 bunches watercress, torn into 1-inch sprigs

2 red bell peppers, seeded and diced

1 red onion, diced

1 cup fresh or slightly thawed frozen peas

2 bunches stemmed, minced cilantro

Combine garlic, salt and pepper in the bottom of a large salad bowl; mash to a smooth paste. Work in the mustard. Whisk in oil and vinegar. Adjust seasoning.

Just before serving, add the salad ingredients to the dressing and toss well.

Yield: Serves 6 to 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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