AT A GLANCE
This salad is a great example of how vegetables that are usually served cooked can taste really great raw - here the beetroot with its lovely earthiness and crunch. Chill the beetroot in the fridge before you shave it for added freshness, and afterwards briefly, too, if you have time.
|01||Cook eggs in a saucepan of boiling water until medium-boiled (8 minutes). Rinse under cold running water, then peel, halve and set aside.|
|02||For red wine vinaigrette, whisk ingredients in a bowl to combine, then season to taste.|
|03||Combine beetroot, onion, almonds and dill in a bowl, add dressing, season to taste and toss gently to combine. Divide mixture among plates, top with avocado and egg halves, and serve.|
JUICY YOUNG GAMAY. , suggested by MAX ALLEN