Beetroot and Avocado

• Boil thin slices of beetroot for three to five minutes. Leave them to cool and later add slices of red onion, some vinegar and oil, a pinch of sugar, salt and pepper, mixing all together. To serve, create layers alternating slices of avocado, seasoned with coriander, mint or lemon juice, with the beetroot. Alternatively, you can also mix peas and broad beans to the avocado layers.
  
  

Beetroot With Spiced Walnuts

• Roast the beetroot without removing the skin for about 45 minutes at 400 degrees Fahrenheit. When cooled, rub the skins off the beetroot, cut in halves or quarters and put aside. Roast some walnuts sprinkled with cinnamon for five minutes. Put some salad leaves in a bowl, add the beetroot and season with oil, vinegar, salt and pepper, or your favorite dressing. Sprinkle the walnuts on the top and serve with toast and goat cheese. Alternatively, you can also add smoked mackerel fillet pieces.
  
  

Crunchy Beetroot and Sunflower Seeds

• Peel and finely grate a raw beetroot, and add the juice and zest of one orange, some finely chopped parsley or coriander, salt and pepper. Leave to season for 20 minutes. Before serving, sprinkle some toasted sunflower seeds on top. Alternatively, you can use a quarter of a lemon instead of the orange and add grated raw carrots or toasted pumpkin seeds to this salad.
  
  

Mozzarella and Beetroot

• Cook the beetroot in a saucepan with water until tender. Leave it to cool inside the pan, without removing the liquid. Peel and slice the beetroot. Add some vinegar, olive oil, salt and pepper. Meanwhile, use the cooking water and the peeling to make a dressing, adding some olive oil, salt, pepper and vinegar and mixing with a food processor. Serve with salad leaves and slices of mozzarella.