As simple as it is, it’s one of my favourites salads with the beetroot. I have to say that for about 5 years I thought that I created this tasty starter…really. Well, I admit that the disappointment was huge when (while searching the internet for some ideas) I found almost the same salad as a traditional Spanish recipe. Whatever… This sweet beetroot with a fruity lightly sour orange, and butter soft avocado cubes is definitely my thing. This time I add avocado, but I use also pomeranian seeds or black olives or even rocket leafs, it’s up to you!
And this is what you need:
- 4 middle cooked, peeled and sliced beetroots
- 3 skinned and sliced oranges
- 2 ready to eat, peeled and cubed avocados
- orange zest from one orange
- 100ml avocado or olive oil
- juice from ½ lemon
- juice from 1 orange
- 1 tsp mild mustard
- 1 tsp honey
- salt, pepper
And this is how I do it:
Wash, cook and peel the beetroots. When they are ready, slice them using the kitchen mandolin. Wash the oranges and using a zester zest one of them. Peel the oranges – cut off the peel so the fruit flesh is white peel free – and slice them in regular slices. Half the avocados, remove the stone and besprinkle the flesh with lemon juice. Cut the avocados in regular cubes. In a small bowl mix the mustard, honey, orange and a lemon juice.Then add the avocado oil. Whisk it well. If the consistancy is too thick add a bit of water. Add salt and pepper. Arrange the beetroots on the plate and top them with oranges. Pour the vinaigrette, sprinkle with avocado cubes and orange zest.
Note: I don’t pour all of the vinaigrette at once. I leave some of it for avocado. I add avocado to the vinaigrette and I mix gently, so the fruit pieces are wrap with the sauce.
Enjoy, Dagny.0 - be the first to like this