Page title and description
Salads
Beetroot and avocado salad with spinach
Ingredients
- 1 bunch beetroot
- 250g spinach
- 2 tbsp walnut oil
- 1 small red onion, minced
- 1 tsp olive oil
- splash red wine vinegar
- 1 avocado
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
1h
PT1H
-
Step 1
Wash beetroot and cut off any leaves. Discard any bruised or yellow leaves and soak remaining leaves in a basin of cold water with spinach. Steam the beetroot until they can be pierced easily with a skewer, then gently rub off the skins with your fingers. -
Step 2
Slice beetroot thickly and put in a bowl. While the beetroot is still warm, sprinkle half the walnut oil into each bowl and add a little pepper. -
Step 3
Sauté onion in oil in a small pan for 2 minutes and divide between beetroot. Shake over red wine vinegar and taste for salt and sharpness. -
Step 4
Gently dry beetroot leaves and spinach, and arrange on a flat platter. Peel and slice avocado and arrange amongst greens. Combine beetroots gently and quickly tumble over leaves with all the juices.
