Pic of Beetroot and avocado salad with spinach

Beetroot and avocado salad with spinach

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Beetroot and avocado salad with spinach

Starter Serves 4 1h 15 min
Beautifully colourful and very nutritious, this vegan salad is a health-cure on a plate. Enjoy it on it's own as a light lunch, or as a side to a simple fish at dinner.


  • 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


Prep time: 15 min
Cooking time: 1h
  • 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.

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