Archive for Januar, 2013

beetroot avocado layered-salad, cress, yellow pepper, sesame coated marinated tempeh, sautéed maple syrup glazed carrots,

Beetroot Avocado Layered-Salad

The beetroot avocado layered-salad is a colorful raw winter salad. With layers of beetroot and avocado cream. Good for a sidedish or starter.

Beetroot Avocado Layered-Salad

(4 servings)

  • 1 small beetroot
  • 1 tablespoon olive oil
  • ½ tablespoon limejuice
  • 1 teaspoon maple syrup
  • Black pepper
  • Sea salt / fleur de sel
  • 1 ripe avocado
  • 1 teaspoon limejuice
  • Black pepper
  • Sea salt / fleur de sel
  • ¼ teaspoon red chili, diced
  • 1 tablespoon yellow bell pepper, diced
  • Cress

BeetRootAvocado01

Mix olive oil, limejuice, maple syrup and salt to a marinade.

Peel beetroot, cut in 2 mm slices and marinade for 2 hours. Drain the rootbeet slices before arranging.

Mash avocado with limejuice, pepper and salt. Mix with chili and bell pepper.

Put a beetroot slice on a plate and put a teaspoon of avocado mash on top. Add another beetroot slice and top with avocado mash. Repeat till you have five beetroot layers and top with avocado mash.

Garnish with a small cress bunch.

Sprinkle some black pepper and fleur de sel over the salad.

We had this salad with sesame coated marinated tempeh and sautéed maple syrup glazed carrots.

BeetRootAvocado02