Avo­ca­do Beet­root Salad

Avo­ca­do and Beet­root Sal­ad with Lemongrass

(serves 4)

2 ripe avocados

6 small beets

1 stalk lemon­grass, out­er leaves dis­card­ed, minced

driz­zle olive oil

juice of 1/2 lemon

fresh black pepper

Roast the beets in alu­minum foil for 1 hour at 400F/200C.  Peel and slice thin­ly.  Arrange on a plate with the avo­ca­dos, sliced as you like.  Sprin­kle over the lemon­grass, olive oil, lemon juice and pep­per. Voila.