Riverford Wicked Leeks
Beetroot and avocado salad with spinach recipe image

Print Beetroot and avocado salad with spinach

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 & pepper


  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.
  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.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes