BEETROOT SALAD WITH AVOCADO

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INGREDIENTS for 6 per

  • 6 medium sized cooked and peeled beetroots
  • 2 avocados
  • 2 small shallots
  • 4 tablespoons olive oil
  • 2 tablespoons finely chopped fresh parsley and more for garnish, if desired.
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Juice of half a lemon
  • 2 tablespoons white wine vinegar

METHOD

• Roughly chop the beetroots and the avocados into small pieces (2 cm x 2 cm). Place in a large bowl.

• In a small bowl, transfer the rest of the ingredients to make the dressing. Mix them together until smooth.

• Cover the beetroots and the avocados with the dressing and toss together.

• Place in the fridge until ready to serve. Garnish with more parsley if desired.

Notes

• Directions to cook the beetroots: wash the beetroots and place in a pan of warm water. Bring to the boil, reduce the heat to medium and cover with a lid for 25 minutes until tender. Once cooked, drain over cold water and once the beets are cool enough to handle, peel them. Using rubber gloves to peel them will prevent your fingers from staining red.

• I suggest having it as a side or on its own. You can also do this: grill some sourdough bread, top it with this salad and a sprinkle of feta!

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