- 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.
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If you can't get your hands on lime zest beetroot then vacpac beetroot will work perfectly in this dish
2 ripe avocados, cut in half lengthways, skin on, stone removed 180g lime zest beetroot, diced 6 cherry tomatoes, diced 1 shallot, very finely chopped 1 small bunch of coriander, finely chopped 1 tbsp extra virgin olive oil A few drops of chilli sauce (e.g Tabasco), optional, to taste 4 tsp sour cream Salt & freshly ground black pepper A couple of handfuls tortilla chips, to serve
Time: 10 mins Serves: 2 Nutrition: n/a