Description
This Indulgent Elegant French Beet and Avocado Salad with Crème Fraîche brings together the earthiness of roasted beets, creamy ripe avocados, and rich crème fraîche for a sophisticated yet simple dish. Enhanced with toasted pistachios for crunch, soft boiled jammy eggs for protein, fresh orange segments for brightness, and garnished with dill and microgreens, this salad is a perfect balance of flavors and textures. Ideal as a refined starter or light meal, it’s a celebration of seasonal ingredients prepared with French-inspired elegance.
Ingredients
Scale
Vegetables & Fruits
- 4 medium beets (roasted until tender)
- 2 ripe avocados (creamy texture)
- 1 orange, segmented
- ¼ cup fresh dill or microgreens (for garnish)
Dairy & Eggs
- 1 cup crème fraîche (can substitute with Greek yogurt)
- 4 soft boiled eggs (cooked until jammy)
Nuts & Oils
- ½ cup toasted pistachios (can replace with walnuts or almonds)
- ¼ cup olive oil (use high-quality extra virgin)
Seasonings
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (204°C). Wrap the unpeeled beets individually in aluminum foil and place them on a baking sheet. Roast them for about 45-50 minutes or until they are tender when pierced with a fork. Once done, let them cool, then peel and slice into desired shapes.
- Prepare the Soft Boiled Eggs: Bring a pot of water to a gentle boil. Carefully add the eggs and cook for exactly 6 minutes to achieve jammy yolks. Immediately transfer eggs to an ice bath to stop cooking. Peel when cool and set aside.
- Toast the Pistachios: In a dry skillet over medium heat, toast the pistachios for 3-5 minutes until fragrant and lightly browned, stirring frequently to prevent burning. Remove and let cool.
- Prepare the Avocado and Orange: Peel and slice the ripe avocados just before assembling to prevent browning. Segment the orange by cutting away the peel and white pith, then slicing between membranes to release clean orange segments.
- Assemble the Salad: Arrange the roasted beet slices on a serving platter or individual plates. Fan out avocado slices over the beets. Add soft boiled egg halves and evenly distribute orange segments. Sprinkle toasted pistachios on top.
- Dress and Garnish: Drizzle with the high-quality extra virgin olive oil. Add dollops or thinly spread crème fraîche over the salad for creaminess. Season with sea salt and freshly ground black pepper to taste. Finish by garnishing with fresh dill or microgreens for color and added aroma.
Notes
- For a dairy-free alternative, substitute crème fraîche with a plant-based yogurt.
- To save time, beets can be roasted a day ahead and stored in the refrigerator.
- The pistachios can be replaced with walnuts or almonds depending on preference or allergy needs.
- Soft boiled eggs can be cooked a few hours ahead and kept refrigerated still in shell for best freshness.
- Use ripe but firm avocados to avoid mushy texture in the salad.
- This salad pairs beautifully with a light crisp white wine or a dry rosé.
