Avocado and roast beetroot salad with blood orange

Serves: 4
Course: Salads
Cooking Time: 1 hr 0 mins
Ingredients
  • 4 fresh beetroot
  • Salt and pepper
  • Juice 1 lemon
  • Handful chopped fresh tarragon
  • 2 avocados (just ripe), sliced
  • 1 blood orange, peeled and segmented
  • Olive oil

Preheat your oven to 160 degrees/gas 3. Peel the beetroot, wrap each one in tin foil and roast in the oven until it is tender. this will take about 45-50 minutes. Remove from foil and slice like you would an apple – into segments.

From here, it’s all assembly. Gently toss the ingredients together in the lemon juice, herbs and olive oil and season well.

This is a fresh, robust salad that is a meal in itself.

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If your beetroot have green tops, don’t throw them out, use them like spinach.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer