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

This salad is best made fresh, but it is also ideal for a working lunch or light dinner. It pairs perfectly with whole grain bread or as a standalone dish.
Storage:
If you plan to store the salad, it is best to store the ingredients separately (beets, avocado and eggs) and combine them just before serving to maintain freshness and texture. It is best not to add the dressing in advance so that the salad does not lose its crunch.
Variations:

With added nuts: To add crunch and flavor to the salad, you can sprinkle it with chopped walnuts or almonds.
With feta cheese: If you want to add more flavor to your salad, try adding crumbled feta cheese or goat cheese.

With arugula and tomatoes: Instead of arugula, you can add spinach or mixed salad, and also add diced tomatoes for extra freshness.

FAQ:

Can I use raw beets for this salad?
Yes, if you prefer raw beets, you can grate them or cut them into thin slices. Keep in mind that raw beets have a more intense flavor.

Can I make this salad with other fruits?
Yes, diced oranges, pomegranate or apples will also be a great addition, giving the salad a fruity accent.

Is this salad suitable for vegans?
To make the salad completely vegan, simply replace the eggs with, for example, fried tofu or another plant-based protein source.

Can I make this salad ahead of time?
It’s best to make the salad just before serving, especially if you’re adding avocado, which can brown. However, you can prepare the ingredients ahead of time and toss them together just before serving.

What dressing can I add to the salad?
In addition to classic olive oil, you can experiment with dressings made with mustard, balsamic vinegar or yogurt to add new flavors to the salad.