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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
  • Serves 4
  • 15 mins preparation
  • 8 mins cooking
Beetroot and egg salad with avocado and smoked almonds
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.

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.

Notes

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