Vegetarian

Beetroot Avocado Salad

Vegetarian
Salad
Portions2 peopleChangeTiming 16 minsView
Ingredients9 IngredientsViewSwitzerland49 % localView
  • 1  avocado
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  • 2  tablespoons balsamic vinegar
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  • 0.5  tablespoon dijon mustard
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  • 50  grams feta
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 115  grams fresh spinach leaves
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  • 1  fresh tomato
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 2  tablespoons olive oil
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  • 300  grams precooked beetroots
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  • 0.5  shallot
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Rinse 115 grams fresh spinach leaves with water and dry them in a colander
Wash 1 fresh tomato and cut into pieces of about 2 cm
Cut 1 avocado into halves, remove stones, peel them and cut into pieces of about 2 cm
Peel 0.5 shallot and chop finely
Cut 300 grams precooked beetroots into thin slices of around 0.5 cm thickness
Add the spinach, tomatoes, avocado, shallot and beetroots into a large bowl
Add 0.5 tablespoon dijon mustard, 2 tablespoons olive oil and 2 tablespoons balsamic vinegar into a small bowl and whisk until well combined
Pour oil vinegar dressing into the salad, crumble 50 grams feta over it and toss the beetroot avocado salad
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Beetroot Avocado Salad

Tomato Recipes

Beetroot, avocado, tomatoes and cheese arranged as a salad in a bowl
Timing 16 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 1  avocado
  • 2  tablespoons balsamic vinegar
  • 0.5  tablespoon dijon mustard
  • 50  grams feta
  • 115  grams fresh spinach leaves
  • 1  fresh tomato
  • 2  tablespoons olive oil
  • 300  grams precooked beetroots
  • 0.5  shallot

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Tools

  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 whisk
  • 1 large bowl
  • 1 small bowl

Beetroot Avocado Salad

Tomato Recipes

Instructions

Rinse 115 grams fresh spinach leaves with water and dry them in a colander
Wash 1 fresh tomato and cut into pieces of about 2 cm
Cut 1 avocado into halves, remove stones, peel them and cut into pieces of about 2 cm
Peel 0.5 shallot and chop finely
Cut 300 grams precooked beetroots into thin slices of around 0.5 cm thickness
Add the spinach, tomatoes, avocado, shallot and beetroots into a large bowl
Add 0.5 tablespoon dijon mustard, 2 tablespoons olive oil and 2 tablespoons balsamic vinegar into a small bowl and whisk until well combined
Pour oil vinegar dressing into the salad, crumble 50 grams feta over it and toss the beetroot avocado salad