2 beetroot 1 to ½ avo cubed ½ red onion or 1 small red onion sliced lettuce ½ fresh lemon
PESTO 1 cup cut mint ¼ cup fresh parley 2 garlic cloves ½ teaspoon salt 4 to 5 walnuts / pecans if you do not have walnuts 3 tablespoon water olive oil
¼ cup Ina parmans balsamic salad dressing 1 teaspoon sugar 1 teaspoon sesame seeds
Boil the beetroot in salt water and 3 tablespoon vinegar for about 20 minutes . drain water out . In a small pan add very little olive oil , place boiled beetroot in the pan and grill for 10 minutes , toss them around . add the balsamic salad dressing ,and sugar and simmer with beetroot for 2 minutes remove from pan and set aside
PESTO : In a food processor add the herbs , garlic gloves and salt with 3 tablespoon water and blitz until pasty , now add olive oil to make it slightly runny , blits . set aside.
ASSEMBLE : place lettuces , add half chopped onions . in a small bowl cube the avos squeeze the half a lemon and add salt to the bowl and give it a toss first. now place half the avos on top of the lettuces , place few spoons of pesto wherever you feel . place the cooked beetroot , place the remaining half avo , onions and more pesto if you like . chop 1 walnut / pecan and sprinkle sesame seeds