Ingredients
- 6 red or golden beetroot, peeled
- 1 cup (250ml) red wine vinegar
- 1 tbs extra virgin olive oil
- 3 firm, ripe avocados
Cumquat dressing
- 2 tbs white wine vinegar
- 2 spring onions, thinly sliced
- 1 tbs lemon juice
- 1 tbs orange juice
- 4 small cumquats (or 1 small mandarin: see Notes)
- Pinch of caster sugar
- 3/4 cup (185ml) extra virgin olive oil
- 1 tbs chopped chervil, plus extra sprigs to garnish (see Notes)
Description
Avocado & Beetroot Salad With Cumquat Vinaigrette Recipe - For The Cumquat Vinaigrette, Combine Vinegar, Spring Onions, Lemon Juice, Orange Juice And A Pinch Of Salt In A Bowl, Then Set Aside To Macerate For 15 Minutes. Halve Cumquats (or...
Taste
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter