a twist on beet salad
steam beets until tender (stick a fork in ‘em)
put ‘em in cold water until cool enough to handle and slip off skins.
cut beets and place in bowl with diced avocado
add lemon juice,
olive oil
and lots of white pepper.
in a dry skillet, crisp up some dulse and crumble on top. dulse is a purple seaweed and adds salty crunch.
mmmmmmm
