Beet Nachos with Chunky Zesty Shepard Avocado Salsa

Ingredients

• 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
• 2 avocados, diced chunky
• 1 tbsp extra-virgin olive oil
• 1 tsp dried chilli flakes
• 1 lime, zested and juiced
• 2 cups macadamia nuts, soaked in water for one hour, drained
• 125 ml filtered water
• ½ tsp sea salt
• 1 lemon, zested and juiced