Beetroot and Avocado Salad Recipe
I really liked it. He came to me on a diet. Try. I did everything without changes, only there was taken the Escarole salad – a close relative of the Frieze salad, I took our leaf salad from the garden.
Servings
2
Cook Time
45minutes
Servings
2
Cook Time
45minutes
Ingredients
Instructions
  1. Beets can be baked in advance. I baked in foil for about 1 hour, I have a large one. You need to fill a bowl with cold water and immerse the chopped onion in it. I will cut off half of the beets-100 g. I will cut the beets into strips.
  2. In a salad bowl, pour olive oil, walnut oil, wine vinegar, salt and pepper to taste. We connect everything. Drain the water and squeeze the onion through a paper towel. Put the onion and chopped beetroot in the dressing. Stir, cover with a lid and let marinate for 30 minutes. We clean the avocado, remove the stone and cover the halves with a lemon slice so that they do not darken while we collect the salad.
  3. I will serve the salad to everyone individually. Put the salad leaves on a plate. On top of them, we put pickled beets with onions. Cut the avocado into slices and put it nicely on a plate. Pour the remaining beetroot dressing with onions and sprinkle with chopped walnuts.
  4. We serve. Stir in the process of eating this delicious salad. If you don’t have enough salt and pepper, add everything to your plate.
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