Avocado & beetroot salad with cumquat vinaigrette

Recipes / Salads

The beetroot in David Priors rustic winter salad is treated like carpaccio and takes no time to prepare!

Recipe «Avocado & beetroot salad with cumquat vinaigrette» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 6 red or golden beetroot, peeled, 1 cup red wine vinegar, 1 tbsp extra virgin olive oil, 3 avocados, 2 tbsp white wine vinegar , 2 spring onions, thinly sliced, 1 tbsp lemon juice, 1 tbsp orange juice , 4 small cumquats or 1 small mandarin, Pinch of caster sugar, 3/4 cup extra virgin olive oil, 1 tbsp chopped chervil, plus extra sprigs to garnish.

Ingredients:

  • 6 red or golden beetroot, peeled 
  • 1 cup red wine vinegar 
  • 1 tbsp extra virgin olive oil 
  • 3 avocados 
  • 2 tbsp white wine vinegar 
  • 2 spring onions, thinly sliced 
  • 1 tbsp lemon juice 
  • 1 tbsp orange juice 
  • 4 small cumquats or 1 small mandarin 
  • Pinch of caster sugar 
  • 3/4 cup extra virgin olive oil 
  • 1 tbsp chopped chervil, plus extra sprigs to garnish 

Instructions

  1. For the cumquat vinaigrette, combine vinegar, spring onions, lemon juice, orange juice and a pinch of salt in a bowl, then set aside to macerate for 15 minutes. Halve cumquats (or quarter the mandarin) and remove any large pips. Place the fruit, with the peel still on, in a mortar and pestle and pound with a pinch of sugar until you have a rough paste. Whisk oil into the vinegar mixture, then stir in the chervil and the cumquat paste. Season with salt and pepper to taste.
  2. Meanwhile, very thinly slice beetroot (a mandoline is ideal). Arrange beetroot on a baking paper-lined tray and douse with the red wine vinegar and extra virgin olive oil. Cover with plastic wrap and leave to marinate for 10 minutes.
  3. Drain the beetroots of any excess vinegar, then rinse in cold water. Arrange on serving plates in a single layer. Thinly slice the avocado and arrange on top of the beetroot, then season well with sea salt and freshly ground black pepper.
  4. Drizzle with the cumquat dressing, then garnish with chervil sprigs and serve.