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Avocado & beetroot salad with cumquat vinaigrette
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
"Beetroot in rustic winter salad - quick 'carpaccio' style by David Prior!"
Ingredients:
  • 6 beetroot, peeled
  • 250ml red wine vinegar
  • 18.20 gm extra virgin olive oil
  • 3 avocados
  • 40.00 ml white wine vinegar
  • 2 spring onions, thinly sliced
  • 21.00 gm orange juice
  • 4 small cumquats or 1 small mandarin (see notes)
  • Pinch of caster sugar
  • 185ml olive oil
  • 20.00 ml chopped chervil, plus extra sprigs to garnish (see notes)
Instructions:
  • Prepare the cumquat vinaigrette by mixing vinegar, spring onions, lemon juice, orange juice, and a pinch of salt in a bowl. Let it sit for 15 minutes to mingle flavors. Cut cumquats in half (or quarter mandarin) and deseed if needed. Use a mortar and pestle to crush the fruit with a pinch of sugar until a rough paste forms. Combine the oil with the vinegar mix, then add chervil and the cumquat paste. Season with salt and pepper to your liking.
  • Thinly slice the beetroot using a mandoline. Place the slices on a baking paper-lined tray and generously drizzle with red wine vinegar and extra virgin olive oil. Cover with plastic wrap and let it marinate for 10 minutes.
  • Remove any extra vinegar from the beetroots and rinse them with cold water. Place the beetroots in a single layer on serving plates. Thinly slice the avocado and place on top of the beetroot. Season generously with sea salt and freshly ground black pepper.
  • Pour the zesty cumquat dressing over the dish, top with fresh chervil sprigs, and present it beautifully for serving.

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