Beetroot and Avocado Salads 

 3 medium raw beetroots
1 medium avocado,peeled and
1 small red onion, sliced 4 tbsp olive oil,
1 tsp salt
3 tbsp sherry vinegar
½ tsp caster sugar
1 tsp freshly ground black pepper
10g coriander leaves
20g pea shoots
150g broad beans, blanched, refreshed and skinned
3 scoop Vanilla ice cream
 green leaves for garnish (mint and etc)

Peel beetroots and slice them, around 2-3mm thick Put the beetroot in a pot with plenty of boiling water and simmer for three to five minutes, until semi-cooked. Drain and put in a large bowl.
 Add red vinegar,onion,Olive oil, sugar, salt and pepper to beetroot bowl and mix all of them together.taste and see if you want to add more sugar, salt or vinegar – it needs to be sharp and sweetish. serve them in glass and put Avocado, broad beans,coriander, pea shoots and Vanilla ice cream, 
When you're ready to serve, spread half the beetroot mixture. Top with half the avocado, coriander, mint, pea shoots and broad beans. Add green leaves for garnish and Drizzle with a olive oil and serve.