Beetroot, pear and avocado salad

Ingredients for 2 servings:

• 1 beetroot, pre-cooked (about 250 g)
• 2 bulb(s)
• ½ oak leaf lettuce, red (other will probably work too)
• 1 avocado(s), ripe
• 1 handful of seeds (lettuce seeds) or other nuts
• 1 tbsp pumpkin seed oil
• 1 tbsp rapeseed oil
• ½ tbsp vinegar
• 1 tsp seasoning mix (salad dressing seasoning in stock from CK)
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Born out of necessity and found to be very tasty

This recipe came about when I wanted to use up our huge amount of pears and had a beetroot and avocado in the fridge that also needed to be used up. Based on another recipe from the CK, this dish was created, but it’s so different and delicious that it deserves its own entry. First, roast the seed mixture in a large non-stick pan without oil – be careful not to burn them! At the same time, wash the pears, remove the cores, and cut them into wedges. When the seeds are lightly browned, remove them immediately from the pan (otherwise they’ll burn) and let them cool. Now, while the pan is still hot, add a little oil, and while it’s hot, add the pear wedges. They should now become lightly brown and slightly softer – but don’t let them overcook. While the pears are roasting, put on disposable gloves (if you have them) so you don’t get your fingers all red, and cut the beetroot into thin slices. I do this with a V-slicer and in a metal bowl to avoid staining the cutting board. Arrange the sliced ​​beetroot in a circle on two plates. Check the pears every now and then, turn them over, and remove them from the pan when they’re cooked. Now mix pumpkin seed oil, rapeseed oil, a little water, and vinegar to make a dressing and season it to your taste. I always use my “salad dressing seasoning” from CK. If you don’t have that, you’ll obviously need salt, pepper, sugar, mustard, maybe some shallots, and a few herbs. Mix this dressing with the washed and torn oak leaf lettuce and place it in the middle of the plates. Arrange the pears and the avocado, also cut into wedges, on top. Season everything again with freshly ground salt and pepper and scatter the seeds on top. This salad looks great, tastes great, and is enough to fill two people as a main course. But it would definitely work as a starter.