Salads
Beetroot and avocado salad with spinach
Beautifully colourful and nourishing, the nutty taste of walnut oil works perfectly with the earthy beetroot and creamy avocado.
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
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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.
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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.
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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.
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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.
