(serves 2 as a main)
- 4 medium raw beetroots (around 350g in total)
- 1 small red onion, thinly sliced
- 3 tbsp sherry or other good quality vinegar
- 4 tbsp olive oil, plus a little extra to finish
- ½ tsp caster sugar
- 1-3 tsp savoury chilli sauce or paste
- 1 tsp salt
- Freshly ground black pepper
- 2 medium avocados, peeled and thinly sliced
- Large handful coriander leaves
- Large handful mint leaves
- 1 cup snow pea shoots,
- 1 butter lettuce or 1 cup spinach leaves
- 150g broad beans, blanched, refreshed and skinned (frozen is fine).
- 1 tbsn toasted sunflower seeds or pepitas
Peel the beetroots and slice them very thinly, around 2-3mm thick. (If your beets are large, halve them after peeling, then cut into slices.) Put the beetroot in a pot with plenty of boiling water and simmer for three to five minutes, until semi-cooked; it should still be crunchy. Drain and put in a large bowl.
Add the red onion, vinegar, oil, sugar, chilli sauce, salt and pepper to the beetroot bowl and toss everything together gently – your hands are the best tool for this. Leave to one side for 10-15 minutes, then taste and see if you want to add more sugar, salt or vinegar.
When you’re ready to serve, spread half the beetroot mixture on a large platter or in a shallow bowl. Top with half the avocado, coriander, mint, pea shoots and broad beans. Add the rest of the beetroot and arrange the remaining ingredients on top. Drizzle with a little oil and serve.
(Adapted from an Yotam Ottolenghi recipe).