Salt Block Guacamole with Beetroot Chips


  • 1 salt block
  • 2 ripe avocados
  • 1 small red onion, diced
  • 1 handful coriander, chopped
  • 1 handful cherry tomatoes
  • 2 beetroots, peeled
  • Olive oil
  • Freshly squeezed lemon
  • Black pepper


  • 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!
  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh