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Beetroot, Avocado and Humus Salad
Beetroot, Avocado and Humus Salad

Beetroot, Avocado and Humus Salad

with parmesan cheese and sesame seeds

A plate full of vegetables, legumes and fruits, which combine very well. In addition to the greens of greens and avocado there is also the pink of beets, to give a more cheerful and beautiful air to the meal, which hides the hopscotch yellow. If you are afraid of beet humus, do not fear! It will be an amazing experience that you will want to repeat!


20 min

816 kcal

4 doses

Easy

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Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

816 kcal

3,414 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For Beet Humus:

01

Mash the chickpeas in a food processor, as well as garlic, 2 tablespoons olive oil and pepper to taste. Mix until you get a smooth mixture.

02

Do the same with beets. Then combine the two preparations and grind again.

03

The leftovers can be stored in the fridge 3/4 days and served as a starter or bread.

For the Salad:

01

Sauté the greens first with a clove of garlic and 2 tablespoons olive oil.

02

To finish build each dish with the humus, sautéed greens and add lettuce and half avocado.

03

As a topping place the sesame seeds and parmesan cheese in chips / pieces to taste.

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