Summer recipe: avocado and beetroot salad
Looking for a perfect – but simple – summer salad to make? This is it! Refreshing, healthy and delicious, let us warn you, you’ll be hooked!
Ingredients:
- 4 medium raw beetroots (around 350g in total)
- 1 small red onion, thinly sliced
- 3 tbsp sherry vinegar
- 4 tbsp olive oil, plus a little extra to finish
- ½ tsp caster sugar
- 1-3 tsp savoury chilli sauce or paste
- 1 tsp salt freshly ground black pepper
- 2 medium avocados, peeled and thinly sliced
- 10g coriander leaves
- 10g mint leaves
- 20g pea shoots
- 150g broad beans, blanched, refreshed and skinned
Method:
1. Peel the beetroots and slice them very thinly (around two to three millimeters thick). If your beets are large, halve them after peeling, then cut into slices. Put the beetroot in a pot of boiling water and simmer for three to five minutes, until semi-cooked; it should still be crunchy. Drain and put in a large bowl.
2. Add the red onion, vinegar, oil, sugar, chilli sauce, salt and pepper to the beetroot bowl and toss everything together gently. Leave to one side for 10 to 15 minutes, then taste and see if you want to add more sugar, salt or vinegar.
3. When you're ready to serve, spread half the beetroot mixture on a large platter or in a shallow bowl. Top with half the avocado, coriander, mint, pea shoots and broad beans. Add the rest of the beetroot and arrange the remaining ingredients on top. Drizzle with a little oil and serve.