Avocado and roast beetroot salad with blood orange

Avocado and roast beetroot salad. Photograph: Cyril Byrne

Avocado and roast beetroot salad. Photograph: Cyril Byrne

Sat, Feb 1, 2014, 01:00

   
  • Serves: 4
  • Cooking Time: 60 mins
  • Course: Salads
  • Cuisine: Irish

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

Method

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.

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