Beetroot, Citrus & Avocado Salad

Makes 4 serves /  Takes 15 minutes / Gluten-free + Dairy-free + Vegan

This salad is so fresh and bright - I don't often serve whole slices of lemon and lime in a salad but the intensity works against the earthiness of the beetroot and the creaminess of the avocado and the tahini dressing. If you take the time to slice each component you'll be rewarded with a colourful showstopper of a salad.

Beetroot, Citrus & Avocado Salad Photo: supplied

Ingredients

• 2 oranges, peeled
• 2 grapefruits, peeled
• 1 lemon, peeled
• 1 lime, peeled
• 2-3 beetroot, mixed colours if you can find them
• 1 avocado
• ½ cup Tahini Jar Dressing
• Handful fennel fronds, to garnish
• Pinch sea salt

Method

Carefully slice the orange, grapefruit, lemon and lime into thin rounds. Peel the beetroot and use a mandolin to slice into super-thin wafers. Halve and slice the avocado.

Arrange the sliced ingredients on a large platter and drizzle with tahini dressing. Sprinkle with fennel fronds and sea salt just before serving.

Tip: Whether they're grated or thinly shaved, beetroots are wonderful to eat raw - they have a crunchy texture with a strong earthy flavour. Chioggia beets have a gorgeous striped pattern on the inside, which is lost when they're cooked, so save these beauties for salads and garnishes.