Ingredients

3 large beets, peeled and sliced 1/2" thick

1 1/2 cups vegetable stock

1/4 cup olive oil

1 tbsp. finely chopped red onion

1 large heirloom tomato, seeded and diced small

1 large avocado, diced small (do this last)

1 1/2 tbsp. whole grain mustard

1 1/2 tbsp. strong Dijon mustard

2 tbsp. raspberry vinegar

2 tbsp. red wine vinegar

1/3 cup grape seed oil (can substitute regular vegetable oil if needed.)

1 tbsp. water

1/4 tsp. sea salt

1/4 tsp. pepper

small dash of ground cumin

Preparation

  1. Heat oven to 350 degrees. Roast the beets in stock and olive oil in roasting pans covered in foil for 40-45 minutes. Baste every 15 minutes or so.
  2. Mix both mustards with salt, pepper. Add both the vinegars.
  3. Whisk the grape seed oil with the water. Then whisk into mustard mixture until smooth.
  4. Mix the onion, tomato, and avocado. Add 1 tbsp. of the mustard dressing.
  5. Mix the cumin and salt. Add to the tomato and avocado.
  6. Create stacks by using about 3 beet slices with the avocado mixture in between. Drizzle dressing over each stack and serve.