Beet Nachos with Chunky Zesty Shepard Avocado Salsa

3 -4 large beetroot, rinsed and scrubbed (2 yellow + 2 purple)

Olive or avocado oil or oil spray

4 tomatoes, finely diced

2 tbsp coriander leaves, finely chopped

Sea salt and freshly ground black pepper, to season

Chunky Zesty Shepard Avocado Salsa

2 avocados, diced chunky

1 tbsp extra-virgin olive oil

1 tsp dried chilli flakes

1 lime, zested and juiced

Creamy Macadamia Cheese

2 cups macadamia nuts, soaked in water for one hour, drained

125 ml filtered water

½ tsp sea salt

1 lemon, zested and juiced

Preheat the oven to 190C and place an oven rack in the centre of the oven. Line two baking trays with baking paper.

Using a mandoline or sharp knife, slice the beetroot as finely as possible (they should curl a little when cut). Divide the slices between the prepared trays and spray or very lightly drizzle with the oil, season with salt and pepper and toss well to coat. Arrange the coated slices in a single layer, making sure there is space between each slice for ultimate crispiness, and bake for 15-20 minutes, or until crispy and slightly brown. (Be sure to watch the chips closely past the 15-minute mark as they can burn quickly.) Remove from the oven and set aside to cool while you prepare the other elements.

To make the Chunky Zesty Shepard Avocado Salsa, mix all listed ingredients in a bowl and toss gently to combine.

To make the creamy macadamia cheese, blitz all the ingredients in the food processor until smooth and creamy.

When ready to serve, spread the beetroot chips out on a platter. Dollop over spoonfuls of the chunky zesty Shepard avocado salsa and macadamia cheese, scatter with the finely chopped tomato and sprinkle over with the chopped coriander to finish. Season well with salt and pepper and enjoy.

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Beet Nachos with Chunky Zesty Shepard Avocado Salsa