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