Layered avocado, beetroot and bocconcini

 Cooking 0 minutes
 Preparation 10 minutes
 4 servings


1 package (397g) of Champetre whole red beets
2 ripe avocados
1-2 large bocconcini balls
Salt and pepper
45 ml (3 tbsp.) of lemon juice
30 ml (2 tbsp.) of olive oil
30 ml (2 tbsp.) of balsamic vinegar
1 green onion, sliced into rings (optional)


  1. Using a mandolin, cut the beets, avocados and bocconcini into slices 4 to 5 mm thick.
  2. Place a beetroot to create a solid first layer. Salt and pepper lightly.
  3. Go up in layers and alternate with the slices of avocado and bocconcini (season lightly with salt and pepper between each layer). Finish with a beet on top.
  4. In a bowl, combine the lemon juice, olive oil and balsamic vinegar well.
  5. Pour dressing over top of the tier and garnish with decorative green onions.

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