• Beetroot carpaccio with avocado salsa, salmon ribbons and walnuts is a colourful, delicious dish that makes the most of seasonal ingredients. Fresh, fun, and super tasty.

    Beetroot carpaccio with avocado salsa, salmon ribbons and walnuts

    Serves: 4 – 6
    Cooking Time: 15 mins + 2 hrs or overnight, to marinate


    • Vinaigrette marinade

    • 30ml (2 tbsp) honey
    • 15ml (1 tbsp) Dijon mustard
    • 60ml (¼ cup) olive oil
    • 125ml (½ cup) red wine vinegar
    • salt and freshly ground black pepper, to taste
    • 3 beetroots, peeled and thinly sliced
    • Avocado salsa

    • 1 green chilli, chopped
    • 2 large tomatoes, seeded and cubed
    • 15ml (1 tbsp) fresh dill, chopped
    • 2 avocados, peeled, pitted and cubed
    • 15ml (1 tbsp) Westfalia Avocado Oil
    • Lemon-flavoured infusion/olive oil
    • Salad

    • 50g capers, deep-fried
    • 100g walnuts, toasted and chopped
    • 200g salmon ribbons
    • microherbs, to garnish
    • lemon wedge, to serve



    For the vinaigrette, heat all of the ingredients – except the beetroot slices – in a small pot over medium heat. Allow to simmer, 5 minutes. Remove from heat, allow to cool and season to taste.


    Place the sliced beetroot in a large bowl. Pour over the marinade, cover with cling film and refrigerate to marinate, 2 hours or preferably overnight.


    For the salsa, mix all of the ingredients together in a bowl.


    Remove the beetroot carpaccio from the fridge and lay the slices on a serving platter, discarding the marinade. Top with the remaining salad ingredients and the avocado salsa. Garnish with microherbs, season to taste and add a lemon wedge for squeezing.