Beetroot and Avocado Egg Salad

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

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:

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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