Avocado and Beetroot Salad Recipe

An out-of-the-ordinary avocado salad recipe
Yield: 4    Preparation Time: 5 minutes    Cooking Time: 10 minutes
For something completely different try this avocado and beetroot salad.


1 avocado
250g spinach
1 bunch beetroot
1 small red onion (minced)
1 teaspoon olive oil
2 tablespoon walnut oil
splash red wine vinegar
freshly ground black pepper

Recipe Instructions

Cook the beetroot.
Wash the beetroot and cut off the leaves. The leaves that are bruised or yellow should be discarded.  Soak the good leaves in a basin of cold water with the spinach.  Steam the beetroot until tender, remove and rub off the skins with your fingers. Slice the beetroot into thick slices and place into a separate bowl.  Sprinkle half of the walnut oil into the bowl and add a little pepper to taste.

Sauté the onion in oil for 2 minutes and divide it between beetroot. Shake over red wine vinegar and taste for salt and sharpness.

Gently dry the salad leaves and arrange them on a flat platter. Peel and slice the avocado and arrange the slices amongst the greens. Combine the beetroot gently and cover leaves with all the juices.