Bake the beetroot unpeeled at 410°F for 45 min to 1 hour, it must be easily cut through with a knife. Allow to cool before peeling and dicing.
Remove the salmon’s skin and dice. Then mix the beetroots and blueberries, add lemon juice, olive oil, sugar, salt and pepper, and allow to sit for 10 minutes. Then mix again.
Add a pinch of rosemary or dill, diced avocado, mix and serve.
