Beetroot and Avocado Salad

1. 1 Cooked beetrootpack 500 g ≈ $2.50 100 g
2. 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
3. 3 Red onion≈ $3.00 per kg 30 g
4. 4 Olivespack 300 g ≈ $3.00 30 g
5. 5 Olive oil 12 ml
6. 6 Lemon≈ $4.70 per kg 10 g
7. 7 Honey 2 g
8. 8 Balsamic vinegar 2 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the cooked¹ beetroot into 1 cm cubes.

2. Pit, peel, and dice the avocado², then toss with half the lemon⁶ juice to prevent browning.

3. Thinly slice the red³ onion into half-moons and quarter the olives⁴.

4. Whisk together olive⁴ oil, the remaining lemon⁶ juice, honey, and balsamic vinegar for the dressing.

5. Gently toss the beetroot, onion, and olives⁴ with the dressing, then fold in the avocado².

6. Mound onto a platter and serve immediately.