Guacamole with beetroot nachos
Prep. : 20 Mins
Cook. : 25 Mins
Total Time :
45 mins
Cuisine : Fusion
Avocado – 2 (coarsely mashed keeping it slightly chunky)
Finely sliced baby spinach – 6-7 leaves (you may use regular spinach too but in that case first blanch, cool, and then add)
Chopped onion – 1 (small)
Garlic cloves – 1-2 minced
Jalapeño pepper – 1 whole thinly sliced (optional, you can use green chilli also if you like)
Lime juice – of half a lime
Salt & pepper to taste
Extra virgin olive oil – 1 tsp
Roasted cherry tomatoes – 5-7 pieces
BEETROOT NACHOS
Whole wheat flour – 1 cup
Beetroot pureé – 1 beetroot
Salt to taste
Oil – 1 tsp
Water as required to knead. a soft dough
GUACAMOLE
Mix everything except the tomatoes in a bowl, adjust the seasoning according to taste, and top with roasted tomatoes. Drizzle a spoonful of extra virgin olive oil.
BEETROOT NACHOS
- Preheat the oven to 180°C
- In a bowl, add the flour, along with the other ingredients, and knead into a soft dough
- Now make rotis, cool them, and cut in triangles
- Drizzle some oil and season with salt & pepper, chilli flakes, and oregano or any other herb of choice.
- Bake at 180°C for about 8-10 minutes or till nice and crunchy.
- Cool & serve with the guacamole
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