Summary

Ingredients

• 2 medium beetroot
• some olive oil
• a bit salt
• 2 large avocado (s), ripe
• 1 bunch basil, chopped

For the vinaigrette:

• 1 teaspoon mustard
• 3 tablespoon balsamic vinegar
• 3 tablespoon oil (walnut oil)
• 1 small onion (s), red, chopped
• 1 ½ handful walnuts, roughly chopped, roasted without fat
• some salt and pepper from the mill

Print Recipe Pin Recipe

Instructions

1. Wash the beetroot, but do not peel or prepare so that the juice does not leak out during baking. Pat dry and place in a small gratin dish. Drizzle with a little olive oil and lightly salt.
2. Bake in the oven preheated to 200 ° C for about 45 - 50 minutes. Allow to cool slightly. In the meantime, stir all the ingredients for the vinaigrette well.
3. Carefully peel the beetroot, cut in half and cut into slices about 2 mm thick. Halve the avocado, remove the stone and peel. Cut crosswise into approx. 2 mm thin slices.
4. Lay the beetroot and avocado slices alternately, brick-like on 4 plates. Immediately drizzle with the dressing and sprinkle with the basil.
5. If you want to go a little faster, you can also use already cooked (vacuum-packed) beetroot. But if possible not the ones from the glass.
6. As an alternative, you can also sprinkle mozzarella pearls on top or diced feta.