Name: Beetroot and egg salad with avocado and smoked almonds
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 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

Beetroot and egg salad with avocado and smoked almonds

Australian Gourmet Traveller fast recipe for beetroot and egg salad with avocado and smoked almonds.

Serves 4

Prep

15M

Cook

Total

23M

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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.

Ingredients

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

Method

Main

1.Cook eggs in a saucepan of boiling water until medium-boiled (8 minutes). Rinse under cold running water, then peel, halve and set aside.

2.For red wine vinaigrette, whisk ingredients in a bowl to combine, then season to taste.

3.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.

Drink Suggestion: Juicy young gamay. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Kirsten Bookallil

Ingredients

Method

Main

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