Beetroot and Avocado Stacks with Horseradish Mustard Vinaigrette (serves 4)

Beetroot and Avocado Stacks with Horseradish Mustard Vinaigrette (serves 4)


Beetroot and avocado good well together – textures complement each other, colors are good together. Horseradish mustard vinaigrette is quite piquant and  horseradish always goes well with beetroot. The idea of making them into stacks came about because I used to make tomato, eggplant/aubergine and mozzarella stacks and serve them hot from the oven with the gooey mozzarella. Cook the beets with the skin on and then remove skin when cooked. The tricky thing with this recipe is to get the beetroot and avocado slices to be roughly the same shape. I think it is easier with one of those huge avocados. If all else fails, just arrange the slices on a dish and drizzle with the horseradish mustard vinaigrette. If you can buy horseradish mustard,  it would be best. I couldn’t find any so mixed Gold’s horseradish with Dijon mustard. I learned today that the beetroot leaves are chard (always wondered what chard was and where it came from – unfortunately I had already thrown the leaves away!).


3 medium size beetroots – boiled in their skins

1 large ripe avocado



1 tbsp. red wine vinegar

1 tsp. horseradish mustard

3 tbsp. extra virgin olive oil

Salt and freshly ground pepper


Mix vinegar and horseradish mustard together until a smooth liquid.

Add oil and seasoning and if possible emulsify by shaking in a jar with a screw top.


Cook beetroot in a pan of boiling water with the lid on for 10 minutes or so until tender.

When cooked take the skin off and slice into medium size slices.

Cut avocado into slices of the same size.

Layer beetroot and avocado, starting with a slice of beetroot and the bottom and ending with a slice of beetroot at the top (my stacks had 3 slices of beetroot and 2 of avocado)

Drizzle over the horseradish dressing or serve seperately



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