Tips by Lap Band dietitian to make this recipe Lap Band friendly, please cut up into small pieces prior to consuming 1 tsp per mouthful to avoid regurgitation.
6 red or golden beetroot, peeled
1 cup (250ml) red wine vinegar
1 tablespoon extra virgin olive oil
3 firm, ripe avocados
2 tablespoons white wine vinegar
2 spring onions, thinly sliced
1 tablespoon lemon juice
1 tablespoon orange juice
4 small cumquats or 1 small mandarin (see notes)
Pinch of caster sugar
3/4 cup (185ml) extra virgin olive oil
1 tablespoon chopped chervil, plus extra sprigs to garnish
For the cumquat vinaigrette, combine vinegar, spring onions, lemon juice, orange juice and a pinch of salt in a bowl, then set aside to macerate for 15 minutes. Halve cumquats (or quarter the mandarin) and remove any large pips. Place the fruit, with the peel still on, in a mortar and pestle and pound with a pinch of sugar until you have a rough paste. Whisk oil into the vinegar mixture, then stir in the chervil and the cumquat paste. Season with salt and pepper to taste.
Meanwhile, very thinly slice beetroot (a mandoline is ideal). Arrange beetroot on a baking paper-lined tray and douse with the red wine vinegar and extra virgin olive oil. Cover with plastic wrap and leave to marinate for 10 minutes.
Drain the beetroots of any excess vinegar, then rinse in cold water. Arrange on serving plates in a single layer. Thinly slice the avocado and arrange on top of the beetroot, then season well with sea salt and freshly ground black pepper.
Drizzle with the cumquat dressing, then garnish with chervil sprigs and serve.