Beetroot and Avocado Salad

4 medium raw beetroots
1 small red onion, thinly sliced
3tbsp cider vinegar
4 tbsp Udo’s oil, plus a little for finishing
1/2 tsp agave nectar
1-3 tsp chilli sauce or paste (eg Tabasco)
1tsp Himalayan crystal salt
Freshly ground black pepper
2 medium avocadoes, peeled and thinly sliced
10g coriander leaves
10g mint leaves
20g pea shoots (or lamb’s lettuce)
150g broad beans, blanched, refreshed and skinned (or soya beans)

Peel the beetroots and slice them very thinly (2-3mm.) Boil for 3-5 minutes, until semi-cooked. Drain and put in a large bowl.
Add red onion, vinegar, oil, agave nectar, chilli sauce, salt and pepper to t he beetroot bowl and toss everything together.
Leave to one side for 10-15 minutes, then taste.
To serve: spread half the beetroot mixture on a large platter or in a shallow bowl. Top with the avocado, mint, pea shoots and broad beans. Add the rest of the beetroot and arrange the remaining ingredients on top.
Drizzle with a little oil and serve.