Name: Avocado and beetroot salad
Prep time: 5 min
Total time: 5 min
Ingredients: I avocado; 2 medium roasted or cooked beetroot; 1 small Romaine or Baby Gem lettuce; 50g feta or soft goat's cheese; 1 handful walnuts; For the dressing:; 2 Tbsp extra virgin olive oil; Zest and juice of 1 lemon; 1 Tbsp balsamic vinegar; 1 tsp honey; 1 tsp mustard; 1 clove garlic, minced; Salt and freshly ground black pepper, to taste

Avocado and beetroot salad

21 Sep 2016

by Dinna

Prep Time

5 minutes

Total Time

5 minutes

Background

I do like delicious, delicate salads. This avocado and beetroot salad is one of my favourites - I make it often when I have leftover roasted beetroot in the fridge. It's ready in just 5 minutes and ideal as a healthy, light lunch or supper. I serve it with gluten-free blinis, fritters or scones, but other wholesome rolls or breads would go well with it too.

Ingredients

I avocado
2 medium roasted or cooked beetroot
1 small Romaine or Baby Gem lettuce
50g feta or soft goat's cheese
1 handful walnuts
For the dressing:
2 Tbsp extra virgin olive oil
Zest and juice of 1 lemon
1 Tbsp balsamic vinegar
1 tsp honey
1 tsp mustard
1 clove garlic, minced
Salt and freshly ground black pepper, to taste

Instructions

Whisk all the dressing ingredients in a small bowl. Taste and adjust the ingredients to your liking.
Dry-fry the walnuts then place them on a flat plate. Pour over a spoonful of the dressing combined with some extra honey, add coat each kernel well. Let them cool.
Finely slice the lettuce and dice the beetroot. Peel and pit the avocado, then roughly chop the flesh.
Arrange the lettuce on a platter, then scatter the avocado and beet pieces around. Drizzle with half of the dressing, then add the walnuts and drizzle with the remaining dressing.
Crumble the cheese on top and serve.