Grilled pork salad with beets, potato and avocado
This satisfying complete salad is made with grilled pork strips, roasted beets, fingerling potatoes, grilled onions, and avocado slices on a bed of lettuce and drizzled with a red bell pepper, paprika and goat cheese dressing.
Servings 4 to 6
Ingredients
- 3 large beets washed
- 1 lb fingerling potatoes washed
- 1 lb boneless pork chops cut into strips
- 2 white onions washed and sliced thickly
- 2 tbs olive oil
- 1 medium size lettuce head washed and cut into large chunks - you can also use a large bag of your favorite salad greens mix
- 1 ripe but firm avocado peeled and sliced
- Salt and pepper
Bell pepper & paprika dressing:
- 1 red bell pepper if you can find a fresh red paprika pepper even better
- 1 tsp smoked paprika powder
- 2 garlic cloves
- ½ to ¾ cup milk you can also use plain yogurt instead of milk
- 4 tbs goat cheese
- 2 tbs olive oil
Instructions
- Pre-heat the oven to 350 F (175 C).
- Wash the beets and remove the leaves, wrap the beets in aluminum foil and bake for about 45-50 minutes, time will vary based on the size of the beets.
- When the beets are fully cooked remove them from the oven and place them in bowl of ice to stop the cooking process and cool down.
- Peel and cut the beets.
- Bring water to boil a large saucepan and boil the potatoes for about 8-10 minutes or until tender, remove from heat and let cool down, use them either whole or quartered.
- Meanwhile combine the bell pepper, smoked paprika, garlic, milk, goat cheese, olive oil, and salt in the blender and blend until you get a smooth sauce, strain it and refrigerate until ready to use.
- Season the pork and onions with the olive oil, salt and pepper
- Grill or sauté the pork and onions, let them cool down before using.
- Arrange the lettuce, beets, potatoes, onions, pork and avocados in a salad bowl, platter or individual plates, drizzle with the salad dressing and serve immediately.