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
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.