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Print Recipe
Salad with baked Beetroot and Avocado Recipe
The salad, a little with your changes. A completely unexpected combination of roasted beets and avocado.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Wrap the beets in foil and send to bake for 30 minutes in the oven at 180 degrees.
    Wrap the beets in foil and send to bake for 30 minutes in the oven at 180 degrees.
  2. Clean the baked and cooled beets from the peel and cut into thin half-circles.
    Clean the baked and cooled beets from the peel and cut into thin half-circles.
  3. Peel the onion and cut into thin rings.
    Peel the onion and cut into thin rings.
  4. Put the chopped beets in a bowl. Add chopped onions, vinegar, sunflower oil, hot Tabasco sauce, sugar, salt and a mixture of ground peppers to the bowl.
    Put the chopped beets in a bowl. Add chopped onions, vinegar, sunflower oil, hot Tabasco sauce, sugar, salt and a mixture of ground peppers to the bowl.
  5. Mix well. Let stand for 10-15 minutes. After this time, try beets and add more vinegar, sugar or salt if desired.
    Mix well. Let stand for 10-15 minutes. After this time, try beets and add more vinegar, sugar or salt if desired.
  6. Boil the beans according to the instructions on the package.
    Boil the beans according to the instructions on the package.
  7. Prepare the avocado. Cut it in half and peel, cut into large pieces so that the avocado is not darkened to water it with lemon juice.
    Prepare the avocado. Cut it in half and peel, cut into large pieces so that the avocado is not darkened to water it with lemon juice.
  8. Now serve the salad, place half of the beets on a large plate or dish.
    Now serve the salad, place half of the beets on a large plate or dish.
  9. Top with avocado slices, beans and chopped parsley. Then again, the remaining beet, avocado, beans and chopped parsley. Optionally, you can pour the juice left from marinating the beets.
    Top with avocado slices, beans and chopped parsley. Then again, the remaining beet, avocado, beans and chopped parsley. Optionally, you can pour the juice left from marinating the beets.
  10. Ready!
    Ready!

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