Salad of marinated beet and avocado

Name: salad of marinated beet and avocado
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 bin boiled beets 500 g; 1 tablespoon White wine vinegar; 2 tablespoons medium dry sherry; 4 tablespoons walnut oil; 1 teaspoon dried thyme; 1 Red onion shredded; 1 tray pecans 80 g; freshly ground lemon pepper mill; 0,5 crop Romaine lettuce; 1 avocado

A tasty recipe. The vegetarian lunch contains the following ingredients: boiled beet (500 g), white wine vinegar, medium dry sherry, walnut oil, dried thyme, red onion (chopped), pecans (80 g), freshly ground lemon pepper (mill), Romaine lettuce and avocado .

Ingredients

Directions

Peel the beet carefully and cut into small cubes.
Combine vinegar, sherry, oil and thyme with salt and pepper to taste until dressing.
Add cubes of beet and onion, and allow 30 minutes to take in; periodically shove.
Fry pecans in a dry frying pan in 2-3 min.
Lemon pepper and salt to taste through it.
To do the nuts in a bowl.
Wash and dry, cut leaves into broad strips.
Halve Avocado, remove kernel and peel fruit.
Half slices in slices cut just before serving.
Spread lettuce over four deep plates.
Make beets in the middle of lettuce, put avocado around it and sprinkle pecans over it.
Tasty with Boulognestok bread..