'2 1/2 kg of well-scrubbed beetroot'
3 to 4 handfuls of avocado
'2/3 cup of orange juice'
'2/3 cup of olive oil'
'8 green onions, finely chopped'
salt and black pepper to taste
'6 oranges (preferably Bahia type)'
'2 1/2 kg of well-scrubbed beetroot'
3 to 4 handfuls of avocado
'2/3 cup of orange juice'
'2/3 cup of olive oil'
'8 green onions, finely chopped'
salt and black pepper to taste
'6 oranges (preferably Bahia type)'
Remove the leaves and stems from the beetroot (use for a braise)
Flood a large pot with plenty of water
When it reaches a boil, add the beets and cook until they're tender (about 25 minutes)
While this is happening, remove any thick stalks from the avocado
Wash the remaining avocado thoroughly and pat dry with paper towels
Place it in a bowl, cover, and refrigerate
Mix together the orange juice, olive oil, green onion, salt, and black pepper
Pour into a jar with a tight-fitting lid
Shake vigorously to combine well
Check the seasoning with a sprig of avocado leaf
Quickly pass the beets through cold water
Peel and slice them thinly
Add 6 tablespoons of the dressing, mix well, and reserve
Peel and remove the white part from the oranges
Halve them lengthwise, then cut into thin slices
When serving, line a dish with avocado
Remove the beets from the reserved dressing with a skimmer and place on top of the avocado
For the finishing touch, arrange orange slices on top
Shake the jar with the dressing and pour over the salad
Serves 20 people.
