Chef's Roll is like LinkedIn for chefs, and they also throw out these amazing opportunities for us to gain recognition and experience. For March Madness, It's all about Avocados from Mexico with a Final Four style competition. The top 2 winners go to San Francisco to compete for $10,000. Obviously, this would be amazing. So each week, I'll post a new recipe using my favorite food of the moment, Avocado.
This week, the category is SALAD. While I'm pretty sure most of the other contestants would be doing lots of tropical fruit and seafood, I wanted to showcase the creamy flavor of avocado using a different profile. I've been combining roasted beets and avocado for about a year and it's one of my favorite ways to use the vegetables. Beets are always getting assaulted by citrus and goat cheese, and the acidity can overwhelm the earthy sweetness. This Avocado and Golden Beet Quinoa Salad uses avocado in 2 ways; in cubes for the salad and also as a base for the dressing to drizzle over the salad.
This combo of flavors is healthy, vegan and delicious. I'd love if you'd vote for me at the linke below! I'll be having this for lunch today :)