Summary

Ingredients

• 4 medium beetroot, fresh
• 2 avocado (s), ripe
• 1 scoop mozzarella
• 1 ½ handful walnuts, roughly chopped, roasted without fat
• 1 tablespoon balsamic cream, dark
• 1 ½ tablespoon lemon juice

For the vinaigrette:

• 4 tablespoon walnut oil
• 2 tablespoon balsamic vinegar
• 1 tablespoon honey
• 0.5 ½ small onion (s), red, very finely chopped
• 1 ½ teaspoon mustard
• 0.5 ½ bunch basil, chopped
• lemon juice
• salt and pepper

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Instructions

1. Cook the beetroot with the skin for approx. 30 minutes.
2. In the meantime, mix everything for the vinaigrette well in a bowl, then mix in the basil.
3. Peel the beetroot, cut into small cubes, stir with balsamic vinegar and 2/3 of the vinaigrette. Cream
4. Dice the mozzarella and mix with the rest of the vinaigrette.
5. Halve the avocados. Remove the stone. Lift or peel the pulp from the peel with a large spoon, cut into cubes and season to taste in the (vinaigrette) bowl with 1.5 tablespoons of lemon juice, salt and pepper.
6. Layer the beetroot, mozzarella and avocado in an 18 cm springform pan and top with the roasted walnuts.
7. Tips:
8. Alternative also delicious with feta.
9. For individual portions, use rings or cookie cutters instead of springform pans.
10. If the salad is not being transported, prepare it directly on a serving plate with only the edge of the springform pan.