An unusual salad, detoxing and delicious at the same time!

Serves: 4 Prep. time: 18′ Cooks in: 50′ Ready in: 1:10′

4 medium beetroots
2 avocados, diced
1 cup goat cheese
1 medium red onion, finely chopped
1/5 cup extra-virgin olive oil
½ bunch basil finely chopped
150 g siglino* or other cured, smoked pork, diced
1 garlic clove, finely chopped
1 lemon, zested
3 tbsp lemon juice
salt, black pepper


Step 1
Preheat oven at 180oC/fan. Season beetroots, wrap separately in aluminium foil and bake for 45-50 minutes or until really tender. Leave to cool, remove peel and dice.

Step 2
In a bowl toss beetroots, onion, cheese and avocado.

Step 3
In small non-stick frying pan heat oil on medium heat and cook garlic until fragrant, stirring with a spatula. Add siglino and cook for 2 minutes on all sides. Remove pan from heat and stir in zest and lemon juice and basil. Leave to cool for a few minutes.

Step 3
Top your salad with the siglino along with any oil from the pan, toss and serve.

Και η συνταγή στα ελληνικά: Ψητά παντζάρια με αβοκάντο, κατσικίσιο τυρί και σύγκλινο