Beet and avocado salad

This easy to make salad is packed with flavour and nutrients! Use this recipe as a base, then have fun and change it up each time you prepare it by switching the pistachios with toasted walnuts, almonds or hazelnuts and replacing the cilantro with mint, parsley or baby spinach. Add in some orange or grapefruit slices and drizzle with a spoonful of maple syrup and watch it dissappear from the plate!

Ingredients (serves 4)

- 4 medium beets, washed, peeled and roughly chopped

- 1 Tablespoon apple cider vinegar

- 1 large avocado, sliced

- 1/2 cup shelled pistachios, roughly chopped

- a handful cilantro, chopped

 - sea salt and freshly ground black pepper, to taste

- lemon or lime, to garnish

Dressing

- 1/2 red onion, minced

- 1 garlic clove, mashed

- 2 Tablespoons balsamic vinegar

- 3 Tablespoons extra virgin olive oil

- sea salt and black pepper, to taste

Place the beets in a saucepan, add in the apple cider vinegar, cover with water and bring to the boil. Lower the heat and cook until desired tenderness is achieved (about 20 minutes for an 'al dente' texture), drain and place in a serving bowl. Top with the avocado, pistachios and cilantro and season with salt and pepper. Prepare a dressing by combining the listed ingredients and pour it over the salad. Garnish with lemon or lime and enjoy!