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