Salad with avocado, beetroot and spinach

Ingredients for 2 servings:

• 2 beetroots, raw
• 2 avocados
• 1 onion(s), red
• 100 g leaf spinach
• 50 g pine nuts
• 4 sprigs of dill
• ½ bunch chives
• 50 ml orange juice
• 5 tbsp lemon juice
• 4 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Wash the chives, spin dry, and cut into fine rings. Halve the avocados, remove the pit, scoop out the flesh from the skin, and cut into 1 cm cubes. Peel the beetroot and also cut into 1 cm cubes. Peel and finely chop the onion. Wash the spinach, spin dry, and cut into fine strips. Wash the dill, spin dry, and finely chop. Toast the pine nuts in a pan without oil, remove from the pan, and let cool. Mix the spinach with 1 tablespoon of oil and the pine nuts, and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the beetroot and onion over medium heat for about 5 minutes. Add the orange juice to the beetroot, bring to a boil, and reduce almost completely. Then remove from the pan and let cool. Mix the chives and avocado cubes with 4 tablespoons of lemon juice and 1 tablespoon of olive oil, and season with salt and pepper. Toss the beets and onions with 1 tablespoon of lemon juice and 1 tablespoon of oil, and season with salt and pepper. Place a serving ring on the plate, fill halfway with avocado and chives, and then layer the beets and onions on top. Carefully peel off the ring and sprinkle the salad with dill. Arrange the spinach and pine nuts around the avocado and beetroot salad.