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Categories:
beetroot tomatoes shallot Coriander extra-virgin olive oil chilli sauce avocados sour cream tortilla chips
Viewed: 72 - Published at: 4 years agoIngredients
- 180 g (6.3oz) beetroot, diced
- 6 cherry tomatoes, diced
- 1 shallot, very finely chopped
- 1 small bunch coriander, finely chopped
- 1 tbsp extra virgin olive oil
- 3 drops of chilli sauce (eg Tabasco), ajdust to taste
- 2 ripe avocados, cut in half lengthways, skin on, stone removed
- 4 tsp sour cream
- 2 handfuls tortilla chips
Method
- Make the salsa by mixing together the beetroot, tomato, shallot and coriander.
- Add the olive oil, and season to taste with chilli sauce, salt and pepper.
- Arrange the avocados on serving plates and spoon a little of the salsa into the middle of each, and add a spoon of sour cream on top.
- Add any spare salsa to a small dish and hand around separately.
- Serve with tortilla chips and eat immediately.
