Beetroot and avocado carpaccio with nut vinaigrette

Ingredients for 4 servings:

• 2 m.-large beetroot
• some olive oil
• some salt
• 2 large avocados, ripe
• 1 bunch of basil
• 1 tsp mustard
• 3 tbsp balsamic vinegar, lighter
• 3 tbsp walnut oil
• 1 small onion(s), red
• 1 ½ handfuls of walnuts
• some salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Starter or for 2 people as a main course

Wash the beets, but do not peel or trim them so that the juices do not run out during baking. Pat dry and place in a small gratin dish. Drizzle with a little olive oil and season lightly with salt. Bake in an oven preheated to 200°C (top/bottom heat) for about 45-50 minutes. Allow to cool slightly. In the meantime, chop the onions for the vinaigrette. Roughly chop the walnuts and toast them without fat. Mix all the ingredients for the vinaigrette well. Carefully peel the beets, halve them, and cut into approximately 2 mm thick slices. Halve the avocado, remove the stone, and peel it. Cut crosswise into approximately 2 mm thin slices. Place the beetroot and avocado slices alternately on 4 plates in a brick-like pattern. Immediately drizzle with the dressing. Chop the basil and sprinkle over the top. If you need to cook a little faster, you can also use already cooked (vacuum-packed) beets. But avoid the ones from a jar, if possible. Alternatively, you can sprinkle mozzarella pearls or feta cubes on top.