Delicious Make-ahead Beet and Avocado Sashimi Appetizer

Prep Time 10

Cook Time 10

Using a vegetable peeler, take out the skin of the beet and cut the ends off. Split it in half.
Place the beets inside a pot and fill it up with water until the beets are covered. Place the lid on top. Boil for 10 minutes. Drain and let the beets cool inside the pot with the lid on.

Use a paper towel to dry the beets, and place the beet flat side down on the cutting board. With a very sharp and thin knife, carefully slice the beet. When you lift the knife, the thinly sliced beet will try to stick to the knife. Use a finger to stop the sheet from falling out and place it back in the beet in the same arrangement. Slice the following slice and try to keep it has thin as possible. Repeat until the whole beet is thinly sliced.
Using the same methodology, slice the avocados. Remember to wash the board and knife so the beet colour doesn't stick to the avocado.
Fan out beet and avocado slices so that they form a long line with the slices overlapping each other. I usually remove the small slices from the ends because they are difficult to shape. Starting from one end, curl avocado slices toward the center, until I get a wave.
Use a piece of leaf or anything decorative to place it on the plate. Then place the beet and avocado sashimi on top.

Combine all the ingredients together and place it in a cup. When you're about to add it to the salad, give it a good shake or stir and drizzle it on top of the avocado and beet.

to keep the avocado from browning, squeeze the juice of the lime on top of the avocado to preserve it from browning. Still, cut the avocado when you know serving time is almost there. Try not to cut it the day before like the beets. They don't preserve the same.
Keto Diet: for the soy sauce take out the sugar for keto friendly dressing