Name: Avocado, Orange and Beetroot Salad
Yield: for 4-6
Cuisine: Asia
Ingredients: 60 g/2 oz coriander leaves; 3 spring onions, cut into rounds; 1 tbsp lemon or lime juice; 4–5 tbsp Thai Piquant Dressing; 115 g/ 4 oz rocket leaves; 4 uncooked beetroot; 3–4 oranges; 2 ripe avocados

Preparation info

for
4-6

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is a new style of salad I have created especially for this book. Avocados grow well in the tropics, as, of course, do oranges. I have introduced beetroot to my Southeast Asian cooking because I like it and because it goes well with avocado and orange as an accompaniment to duck or pork curries.

Ingredients

4 uncooked beetroot
3–4 oranges
2 ripe avocados
1

Method

Preheat the oven to 160°C/325°F/Gas 3. Scrub the beetroot, wash and dry with paper towel. Cut each in half. Put all the halves on two thicknesses of foil, fold the foil over and fold the edges to seal them, so that you have a double-wrapped, loosely-packed parcel. Put it in the

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Avocado, Orange and Beetroot Salad

Ingredients

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