Beet, Avocado and Citrus Salad

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Beet, Avocado and Citrus Salad

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For the beets:
4 each large beets of any color
Olive Oil to taste
Salt and Black Pepper to taste
For the Citrus Dressing:
2 Tablespoons Blood orange juice
2 Tablespoons Rice Wine Vinegar
4 Tablespoons extra virgin olive oil
Salt to taste
For the Beet Cracklin’:
4 ounces tapioca flour available at your local Asian Grocery
2 large Red Beets
pinch Salt plus extra for frying
2 quarts peanut oil
For the Salad [To Assemble]:
4 each avocados peeled and small dice
2 cups Blood Orange slices
2 cups arugula
2 sprigs tarragon leaves removed and reserved
4 each Beets from above
2 Tablespoons Dressing from Above
1 per salad Beet Cracklins from above
  • Medium


  • For the beets:

  • For the Citrus Dressing:

  • For the Beet Cracklin’:

  • For the Salad [To Assemble]:



This delicious beet, avocado and citrus salad was provided by Chef Steve McHugh, five-time James Beard Award finalist, and owner of Cured, a top restaurant in San Antonio, TX.

Yield: 6 servings

How to Prepare the Beets:

  1. Leave the peels on the beets and coat in olive oil, salt and pepper.
  2. Wrap the beets in aluminum foil and place into a 350 degree oven until a pairing knife can be inserted easily to the middle.
  3. Remove the beets from the oven and cool, peel and cut into wedges.

How to Make the Citrus Dressing:

  1. Combine ingredients in a bowl.

How to Make the Beet Cracklin’:

Yield: 8-10 servings

Note from Chef: This is a fun and healthy alternative for a traditional pork skin cracklin’ and though it may seem like a lot of steps, the end result is something that is extremely tasty and will have you wanting to make them again.

Equipment needed:

  • Small household dehydrator;
  • Masticating Juicer.  I use a Omega J8006;
  • Spice Grinder or blender;
  • Quart Size Zip Lock Bags;
  • Candy Thermometer;
  • Small ounce scale;
  1. Peel your beets and dice into pieces large enough to fit into your juicer. Turn your juicer on and slowly start juicing your beets making sure to capture and save the pulp that comes from the other end.  Reserve the juice.
  2. Place the pulp on a tray and put into your dehydrator for 2 hours on high level to remove any extra moisture.
  3. Place the dehydrated pulp into your spice grinder and make into a fine powder.
  4. Combine the tapioca flour, pinch of salt, ¼ ounce of beet powder, 3 ½ ounces of beet juice.
  5. Divide the mixture between two quart bags and seal tight without any air bubbles and roll flat.
  6. Set up a steamer on your stove so that the bags can lay as flat as possible and can be covered.
  7. When water is simmering and steam is abundant, lay the bags in and cover and steam for 10 minutes. After 10 minutes turn bags over and steam for an additional 10 minutes.
  8. Immediately after steaming open the bags and cut down the sides and peel the beet chips from the plastic.
  9. Place the chips onto the rack of the dehydrator and let them dry out at 140 degrees for 10 hours.
  10. In a large 2-gallon pot and using your candy thermometer, bring the peanut oil to 360 degrees.
  11. Break the beet chips into random pieces and fry them until they puff.
  12. Season with salt and enjoy

How to Assemble the Salad:

  1. Divide the beets, avocado and orange on the center of each plate.
  2. Toss the arugula with a couple of tablespoons of the citrus dressing and top each salad.
  3. Garnish with the beet cracklin.
Beet, Avocado and Citrus Salad
Beet, Avocado and Citrus Salad

Steve McHugh

Chef Steve McHugh, five-time James Beard Award finalist, JBF Smart Catch Leader, and 2019 Good Food 100 restaurant honoree, opened Cured in San Antonio with a new lease on life after beating non-Hodgkin’s Lymphoma. McHugh’s gastronomic foundation relies on the purity of natural regional ingredients and the hands-on, and adulterated approach – from his charcuterie to his fermented and pickled provisions. Cured was named a top 50 nominee for Bon Appetit’s “America’s Best New Restaurants 2014”, a runner up for Esquire’s “Best New Restaurants in America 2014”, and to Eater’s list of “38 Essential Texas Restaurants” in 2015.

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