Heat oven to 200 degrees Celsius. Slice the beetroot into thin pieces using a mandolin or a sharp knife
Place in a bowl with 1 tbsp of olive oil, pinch of salt, and a pinch of black pepper. Mix well so that the beetroot is evenly coated.
Lay the beetroot slices flat on a baking tray so that they are not touching and bake in the oven for 13-15 minutes. To avoid burning your chips, frequently check on them during the last 3 minutes of cooking time – some chips may need more time than others
Once cooked, let chips cool before removing them from pan. This will allow them to crisp
For the Guacamole…
Place salt block in the fridge 1 hour prior to making guacamole. This will keep guacamole cool and fresh for longer!
On your cooled salt block, place chopped avocados, coriander, onions, a drizzle of olive oil and lemon juice, and black pepper to taste. Mix carefully using a rubber spatula to infuse the guacamole with salt. Set aside.
Chop the cherry tomatoes in half and place in a separate bowl. Season with a drizzle of olive oil, salt and pepper and roast in the oven at 180 degrees celsius for 15 minutes.
Once cooled, chop the cherry tomatoes in half again and place on top of the guacamole. Serve with side of beetroot chips and enjoy!