AVOCADO & BEETROOT SALAD WITH CHIA SEED DRESSING
Eat it as a whole meal or as an accompaniment with a meal.
If you don't have both sorts of mustard in your fridge, just use all Dijon.
Preparation Time: 10 minutes
Cooking Time: 1 hour minutes
Makes: 2 servings
1 large beetroot, washed
1 avocado, not too ripe
3 tbsp chopped walnuts
1 tbsp olive oil
1 tsp grain mustard
1 tsp Dijon mustard
2 tsp Apple Cider vinegar
2 tsp freshly squeezed lemon juice
½ tsp agave nectar (you could use sugar)
2 tsp chia seeds
Preheat oven to 200°C/180° fan forced.
Wrap the beet in foil and bake for about an hour, until tender. Set aside to cool, and then remove skin.
To prepare the dressing, combine olive oil, two mustards, vinegar, lemon juice, agave and a bit of salt in a jar with a lid. Shake vigorously, add chia seeds and let sit for a few minutes.
Meanwhile, thinly slice the beetroot and arrange slices on 2 salad plates. Dice the avocado and place in the centre of each plate.
Sprinkle nuts all round, and top with chia dressing.