Everyday cooking
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.
Rate This
![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
- 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
- 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.
- 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.
- Coat the Violife Greek white cubes with the sesame in a small bowl.
- 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.
- Pour dressing on the salad, toss, and serve.
Rate this recipe
