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Avocado and beetroot salad

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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • I avocado
  • 2 medium roasted or cooked beetroot
  • 1 small Romaine or Baby Gem lettuce
  • 50 g 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

Method
 

  1. Whisk all the dressing ingredients in a small bowl. Taste and adjust the ingredients to your liking.
  2. 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.
  3. Finely slice the lettuce and dice the beetroot. Peel and pit the avocado, then roughly chop the flesh.
  4. 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.
  5. Crumble the cheese on top and serve.