Beet and Citrus Ensalada
Symbolic silka dish by Liliana Fuchs (Colombia)

INGREDIENTS
​​2 roasted, peeled, and sliced golden beets 
2 roasted, peeled, and sliced red beets 
2 avocados, pitted, peeled, and sliced into quarters 
2 oranges 
2 blood oranges 
¼ cup roasted pistachios, chopped 
Extra virgin olive oil 
Sea salt flakes
Fresh basil leaves 

PREP TIME
Prep | 2.5 h (beet roasting)
Ready in | 20 m
Duration | 5 days
Yields | 4 portions

DIRECTIONS
Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add water and cover tightly with foil and roast for 2.5 hours, or until tender when pierced with a knife.
When cool, peel the beets and slice them. Transfer to a large bowl.
Peel oranges with a paring knife to remove any pith. Slice oranges crosswise into 1/4" rounds.
On a serving plate, arrange beet, orange, and avocado slices. Drizzle with olive oil and sprinkle with sea salt. Tuck a few basil leaves into the salad. Enjoy!