Wrap with avocado and salmon




Preheat the oven to 180o C in the air.

Wrap each beet in foil, adding salt, pepper, 1 tablespoon olive oil, ½ clove garlic, 1 teaspoon thyme and bake at 180°C for 30 to 40 minutes.

Peel the beets, grate them on a coarse grater and place them in a bowl.

Add 1 tablespoon of olive oil, salt, pepper, vinegar and mix.

Spread 4 Pita Bread on the workbench and divide the cream cheese, salmon, salt, pepper, sliced avocado, beetroot, arugula and serve.