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Beetroot and avocado egg salad

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Ingredients for 2 servings:

  • 2 small beetroots, steamed, sliced
  • 1 large avocado(s), thinly sliced
  • 1 tsp lemon juice
  • 4 eggs, boiled, sliced
  • 1 bunch of chives, cut into rolls
  • 2 tbsp almond flakes, roasted without fat
  • 2 tbsp Balsamic vinegar bianco
  • 1 tbsp olive oil
  • 6 tbsp buttermilk
  • 1 tbsp mayonnaise
  • some paprika powder
  • Pepper, from the mill
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

SiS-compatible

Immediately drizzle the avocado slices with lemon juice to prevent them from browning. For the dressing, whisk all ingredients well. Arrange the beetroot, avocado, and egg slices alternately on two plates, tiled. Drizzle the dressing over the sliced ​​beets and scatter the chives over them. Garnish with the flaked almonds. You can also buy pre-cooked and vacuum-packed beets (better than from a jar).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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