Beetroot Starter
Refreshing and vibrant, this Beetroot and Avocado Salad is a delightful blend of flavors and textures that are sure to tantalize your taste buds. Thinly sliced beetroot and red onion are marinated in a zesty sherry vinegar dressing before being paired with creamy avocado, fresh herbs, and blanched broad beans. Each bite offers a harmonious combination of sweet, tangy, and savory notes, making this salad a perfect choice for a light and nutritious meal.
— Constant Cookbook
Ingredients
- 4 small beetroot
- 1red onion
- 3 tbs sherry vinegar
- 4 tbs olive oil
- 1tsp caster sugar
- Few drops of Tabasco
- Salt
- Black pepper
- 2 med avocado
- Coriander leaves
- Mint leaves
- Pea shoots (optional)
- 150 g broad beans blanched, refreshed and skinned
Instructions
- Cook beetroot in thin slices for 4-5 mins
- chop red onion in thin slices
- Make dressing - olive oil, vinegar, Tabasco, salt and pepper - add to sliced onions and cooked beetroot slices and leave to marinate.
- Blanch beans and skin.
- Place beetroot and onions on a plate. slice avocado and put on top. Sprinkle over broad beans, mint and coriander.
Yield
Serves 6
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