Beetroot Salsa filled Avocado

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This tasty and flavourful salsa comes together quickly because it calls for nutrient-packed vacuum packed precooked beets. I love it over avocado, but it's also an excellent way to jazz up white fish or grilled chicken.

200 g Vacuum packed beetroot, diced 1 Tomato, diced 1 Red onion, very finely chopped 1 Small bunch of parsley, finely chopped 1/2 tbsp Lime juice 1 tbsp Olive oil Chilli salt Freshly ground black pepper 2 Ripe avocados, cut in half lengthways, skin on, stone removed Rye crackers, to serve

1. Make the salsa by mixing together the beetroot, tomato, onion and parsley. Add the lime juice, olive oil, and season to taste with chilli salt and black pepper.
   
2. Arrange the avocados on serving plates and spoon a little of the salsa into the middle of each avocado halves. Place any spare salsa into a small dish and serve with crackers or tortilla chips.

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