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Beetroot and egg salad with avocado and smoked almonds

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

By Lisa Featherby
  • 15 mins preparation
  • 8 mins cooking
  • Serves 4
  • Print
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.


  • 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


  • 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