AsiaSpa

asiaSpa India March-April 2016 121

RITU DALMIA

Beetroot & Guacamole Salad

INGREDIENTS

• 200 gms beetroot


• 1 avocado


• 70 gms lemon


• 2 tsp honey


• 1 piece dry coconut, grated


• 50 gms Thai red chili


• 5 gms wasabi paste


• 100 gms hazelnut


• 100 ml extra virgin olive oil


• 50 ml white balsamic glaze


• 65 gms chopped tomato


• 25 gms chopped celery

METHOD

• In a saucepan, submerge the
  beetroot in water and boil on a
  slow  ame for 25–30 minutes


• Once it’s cooked, let it cool
  before you peel and dice it

GUACAMOLE

• Chop and place the avocado
  in a bowl. With the back of a
  spoon, mash it slightly
  
  
  • To this, add the tomatoes,
    celery and parsley, along with
    lime juice, salt and a hint of
    white balsamic glaze
  
  
  • Slice the Thai red chili
    into halves and de seed
  
  
  • Put the chillies in a preheated
    oven at 150°C and roast for
    8–10 minutes
  
  
  • In another bowl, add the
    lemon juice, honey and wasabi
    paste. Whisk into an emulsion
    and add the olive oil. Season
    with salt
  
  
  • Now, place the beetroot in
    a bowl, add the honey and
    lemon emulsion,  nely
    grated coconut, Thai chili
    and hazelnuts
  
  
  • To serve, place the
    guacamole on a plate
    and top it with the beetroot
  
  
  • Garnish with  nely grated
    coconut and hazelnuts,
    and serve
  
  
  
  

This is one of my favourite salads –

not only does it look beautiful and

taste great, but it is also healthy

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