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
- To this, add the tomatoes,
This is one of my favourite salads –
not only does it look beautiful and
taste great, but it is also healthy
This is on