Beetroot and egg salad with avocado and smoked almonds

AT A GLANCE

  • Serves 4 people

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.

  • 4 eggs
  • 1 beetroot, quartered, then thinly shaved on a mandolin
  • ½ Spanish onion, thinly sliced
  • 40 gm smoked almonds, coarsely chopped
  • 1/3 cup (loosely packed) dill sprigs
  • 2 avocados, sliced into wedges
  •  
  • Red wine vinaigrette
  • 150 ml extra-virgin olive oil
  • 50 ml red wine vinegar
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.

Topics:

VEGETARIAN, BEETROOT, EGGS, AVOCADOS, DRINK SUGGESTION, DILL, LUNCH, FAST, MODERN AUSTRALIAN, SUMMER, SALAD, ALMONDS

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

JUICY YOUNG GAMAY. , suggested by MAX ALLEN

FEATURED IN

Feb 2015

Feb 2015

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