Recipe: Beetroot and Avocado Stacks

This vibrant and versatile veg is in season now and here’s how to make the most of it
ByOlivia SpadavecchiaSaturday , 01 March 2014
Recipe: Beetroot and Avocado Stacks

INGREDIENTS

4 beetroots
4 avocados
Sea salt and pepper, to taste
1 lemon, juice 
Extra-virgin olive oil, for drizzling
Fresh coriander leaves, to garnish
A handful pine nuts, toasted

METHOD

1. Cook the beetroot in a large pot of boiling water until tender all the way through. Set aside in the fridge to cool. Once chilled, peel and slice into evenly done rounds.

2. Peel and slice the avocado to about the same thickness as the beetroot.

3. Stack alternating layers of beetroot and avocado, seasoning each layer and squeezing lemon juice over the avocado slices to prevent blackening. Drizzle the whole stack with olive oil and garnish with fresh coriander and toasted pine nuts.  

Serves 4