Beetroot Delight: Avocado, Egg and Beetroot Salad Full of Flavor and Color

2 medium beets (boiled or baked)
1 ripe avocado
2 eggs
1/2 red onion
Handful of arugula or spinach
1 tablespoon extra virgin olive oil
Juice of 1/2 lemon
Salt and pepper to taste
(optional) Pinch of toasted sunflower or pumpkin seeds
Directions:

Preparing the beets:
Peel the beets and cut them into thin slices or cubes. If you are using raw beets, boil them with their skin on for about 40 to 50 minutes, then let them cool and peel them. You can also cook the beets in aluminum foil at 200°C for about 1 hour, which will give them a more intense flavor.

Preparing the eggs:

Hard-boil the eggs (about 8 to 10 minutes after the water begins to boil), then peel them and cut them into quarters or slices.

Vegetable preparation:
Cut the avocado in half, remove the pit and cut the flesh into slices. Peel the red onion and cut it into thin strips.

Assembling the salad:
Place the arugula (or spinach) on a plate and evenly distribute the sliced ​​beets, avocado, eggs and onion on top.

Dressing:
In a small bowl, whisk together olive oil, lemon juice, salt and pepper to taste. Pour prepared dressing over salad.

Optional:
Sprinkle with toasted sunflower or pumpkin seeds for extra crunch.

Serving and storage tips:

Portion:

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