Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 small beets, steamed, sliced
- 1 large avocado (s), thinly sliced
- 1 teaspoon lemon juice
- 4 egg (s), cooked, sliced
- 1 bunch chives, cut into rolls
- 2 tablespoon almond flakes, roasted without fat
For the dressing:
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 6 tablespoon buttermilk
- 1 tablespoon mayonnaise
- some paprika powder
- Pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- Immediately drizzle the lemon juice over the avocado slices to prevent them from browning.
- For the dressing, whisk all ingredients together well.
- Arrange the beetroot, avocado and egg slices alternately on 2 plates like a roof tile. Drizzle the dressing over it and sprinkle the chives on top. Decorate with the flaked almonds.
- You can also buy beetroot already cooked and vacuum-sealed (better than in a jar).
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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