• 1 lb yellow beets
  • 1 sprig rosemary
  • 2 sprigs fresh thyme
  • 3 garlic cloves, divided
  • 4 scallions, green part only, roughly chopped
  • 2 cups roughly chopped soft green lettuce (example, bibb lettuce)
  • 4 leaves basil, small dice
  • 2 tbsp chopped Italian parsley
  • ¼ cup extra virgin olive oil, divided
  • 1 tbsp lemon juice
  • 2 tbsp minced shallots, divided
  • 2 tsp Dijon mustard
  • ½ tsp worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 1 black anchovy
  • 2 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 avocado, thinly sliced
  • Kosher salt & pepper

Method for beets 

  1. In a medium pot, add rinsed beets. Cover with 5 inches of water. Add 2 smashed garlic cloves, rosemary and thyme sprigs and 3 tablespoons kosher salt. Boil until beets are tender.
  2. Once tender, remove outside skin with a wet towel.
  3. Cut beets into a small dice and place into a mixing bowl. Add the basil, 1 tablespoon minced shallot, balsamic vinegar, Dijon mustard, worcestershire sauce and 2 tablespoons olive oil. Season with salt and pepper. Reserve and set aside. 

Method for dressing

  1. Add chopped lettuce, parsley, remaining minced shallot and garlic, scallion greens, sour cream, mayonnaise and anchovies into a blender. Start to puree, while slowly drizzling in remaining olive oil and lemon juice. 
  2. Adjust consistency with water if needed. Season with salt and pepper to taste.

To assemble 

  1. Spread a thin pool of green goddess dressing onto serving platter. Mound beets on top, followed by thinly sliced avocado. Finish with a drizzle of extra virgin olive oil, salt and pepper.