Avocado filled with beetroot and shallot salsa recipe

• 180 g (6.3oz) beetroot, diced
• 6 cherry tomatoes, diced
• 1 shallot, very finely chopped
• 1 small bunch coriander, finely chopped
• 1 tbsp extra virgin olive oil
• 3 drops of chilli sauce (eg Tabasco), ajdust to taste
• 2 ripe avocados, cut in half lengthways, skin on, stone removed
• 4 tsp sour cream
• 2 handfuls tortilla chips

1. Make the salsa by mixing together the beetroot, tomato, shallot and coriander.
2. Add the olive oil, and season to taste with chilli sauce, salt and pepper.
3. 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.
4. Add any spare salsa to a small dish and hand around separately.
5. Serve with tortilla chips and eat immediately.

beetroot, tomatoes, shallot, coriander, extra virgin olive oil, chilli sauce, avocados, sour cream, tortilla chips

Taken from www.lovefood.com/guide/recipes/46764/avocado-filled-with-beetroot-and-shallot-salsa-recipe (may not work)