Serve this zesty dish as a refreshingly light starter for guests or have as a lively lunch for two.
Serves: 4 as a starter, or 2 as a light lunch
Preparation time: 10 minutes
2 ripe avocados, cut in half lengthways, skin on, stone removed
180g lime zest beetroot, diced
6 cherry tomatoes, diced
1 shallot, very finely chopped
1 small bunch of coriander, finely chopped
1 tbsp extra virgin olive oil
A few drops of chilli sauce (e.g Tabasco), optional, to taste
4 tsp sour cream
Salt & freshly ground black pepper
A couple of handfuls tortilla chips, to serve
What to do:
Make the salsa by mixing together the beetroot, tomato, shallot and coriander. Add the olive oil, and season to taste with chilli sauce, salt and pepper.
Arrange the avocados on serving plates and spoon a little of the salsa into the middle of each, and add a spoon of sour cream on top. Add any spare salsa to a small dish and hand around separately. Serve with tortilla chips and eat immediately.
Cook’s tips: lime zest beetroot can be purchased from Waitrose during the summer, or choose a different flavour from the infused beetroot ready-to-eat range, which includes Spicy Sweet and Fiery Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Red Wine Vinegar & Orange Blossom Honey Beetroot (M&S), Sweetfire® Beetroot Wedges (Waitrose), Juniper & Black Pepper in Red Wine Vinegar Baby Beetroot (Morrison’s), Lime Zest Baby Beetroot (Waitrose) , Juniperberry & Black Pepper Cocktail, Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Honey & Ginger Baby Beetroot (Asda)