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.

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 & pepper

Method

  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.
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