Photo by: Jonathan Lovekin

Beetroot, avocado and pea salad

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4 medium beetroots (400g), peeled and sliced 2–3mm thick (if the beets are large,
halve them after peeling)
1 small red onion (100g), thinly sliced
3 tbsp sherry vinegar
60ml olive oil, plus extra to finish
½ tsp caster sugar
1–3 tsp savoury chilli sauce or paste such as Tabasco or Mexican Cholula Hot Sauce
2 medium avocados, peeled and thinly sliced (200g)
10g coriander leaves
10g mint leaves
20g pea shoots, or lamb’s lettuce if you can’t get them
150g peas, fresh or frozen, blanched and refreshed
salt and black pepper

The possibility of blanching beetroot could do with some championing to those who always incline towards the hour-long boil or roast: keeping a bite on the purple root adds another layer of texture in a salad. Prepare everything in advance (keep the herbs in the fridge), combine when you're ready and serve with something substantial like the Bread and Pumpkin Fondue (see page 000).

Serves four to six

(p, 77 Plenty More)


The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |

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Perfect with

  1. Valdespino sherry vinegar

    A few drops goes a long way with this rich and distinctive spanish vinegar

    Valdespino sherry vinegar


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