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Side

Beetroot and Avocado Salad

We love fresh homemade vegan salads! Mix beetroot, avocado, quinoa and Violife Greek White cubes and you've got the most delicious salad.

  • preparation timePrep time10 minutes
  • servingsServings2 portions
Side
meat free Monday
greek white
vegan recipes for beginners
recipe image Beetroot and Avocado Salad
  • 1 pack Violife Greek White, cubed
  • 2 medium sized beetroots
  • 200 g quinoa
  • 200 g baby rocket
  • 1 avocado, cubed
  • 5 radishes, sliced
  • ½ medium red onion, minced
  • 5 tbsp sesame
  • Salt and pepper, to taste
FOR THE SALAD DRESSING:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 garlic clove, peeled and minced
  • Juice of ½ lemon
TO GARNISH:
  • 2 tbsp pumpkin seeds
  • 1 tbsp fresh mint
  1. Rinse and boil the quinoa according to the instructions. Boil or steam the beetroots until you can pass a fork through them easily. Quarter the beetroot.
  2. Mix the rocket leaves with the drained quinoa. Arrange the beetroot on top along with the avocado, onion, and radishes. Season with salt and pepper.
  3. Coat the Violife Greek white cubes with the sesame in a small bowl.
  4. To make the dressing, mix all ingredients together in a blender until smooth. Top the salad with the sesame coated Violife and sprinkle with pumpkin seeds and mint leaves.
  5. Pour dressing on the salad, toss, and serve.