image for Avocado & beetroot salad with cumquat vinaigrette recipe

Advanced Avocado & beetroot salad with cumquat vinaigrette by David Prior

Advanced Avocado & beetroot salad with cumquat vinaigrette for Advanced person

The beetroot in David Prior’s rustic winter salad is treated like ‘carpaccio’ and takes no time to prepare!

Ingredients for Avocado & beetroot salad with cumquat vinaigrette

Avocado & beetroot salad with cumquat vinaigrette, How to Make

  • Step 1
    For the cumquat vinaigrette, combine vinegar, spring onions, lemon juice, orange juice and a pinch of salt in a bowl, then set aside to macerate for 15 minutes. Halve cumquats (or quarter the mandarin) and remove any large pips. Place the fruit, with the peel still on, in a mortar and pestle and pound with a pinch of sugar until you have a rough paste. Whisk oil into the vinegar mixture, then stir in the chervil and the cumquat paste. Season with salt and pepper to taste.
  • Step 2
    Meanwhile, very thinly slice beetroot (a mandoline is ideal). Arrange beetroot on a baking paper-lined tray and douse with the red wine vinegar and extra virgin olive oil. Cover with plastic wrap and leave to marinate for 10 minutes.
  • Step 3
    Drain the beetroots of any excess vinegar, then rinse in cold water. Arrange on serving plates in a single layer. Thinly slice the avocado and arrange on top of the beetroot, then season well with sea salt and freshly ground black pepper.
  • Step 4
    Drizzle with the cumquat dressing, then garnish with chervil sprigs and serve.

Notes:
Cumquat trees are also available from garden centres. Chervil is available from selected greengrocers.

Additional information for Avocado & beetroot salad with cumquat vinaigrette

Preparation: 0:40 Minutes, Cooking: 4 Minutes, Serving: Advanced Person, Level: Advanced

Nutrition Info:

3589 kj Energy, 86g Fat Total, 16g Saturated Fat, 6g Protein, 76.98mg Sodium, 14g Carbs (total),

All nutrition values are per serve

This Avocado & beetroot salad with cumquat vinaigrette published first on: Taste.com.au, Images by: Ben Dearnley

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