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Beetroot and egg salad with avocado and smoked almonds

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy young gamay.

Featured in

Feb 2015

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