Homegrown beetroot salad with goats cheese

Recipe from: 28 February 2012

Ingredients 12
Servings 4
Time 00:15

Ingredients

  • 6
    small beetroot
  • 2
    Tbs
    balsamic vinegar
  • 1
    Tbs
    honey
  • 1
    tsp
    brown sugar
  • 1
    roll garlic goats cheese
  • 1
    ripe avocado
  • mixed salad leaves
  • 1
    handful
    fresh rocket
  • 2
    Tbs
    Extra Virgin olive oil
  • 2
    drops truffle infused oil (optional)
  • juice of 1/4 lemon
  • salt and freshly ground pepper
 

Method

00:30
 
To prepare the beetroot:
Tip – break the tops off the beetroot instead of cutting it, it won’t bleed.

Place in a pot and simmer until soft. Drain and cool.
 
When cooled, peel them carefully (the skins come off quite easily).
Cut them into even wedges and place in a large pan.

Toss over a medium heat with the 2 T Balsamic, honey and sugar for a few minutes until glossy. Season and set aside to cool.
 
Make the salad:
Lay mixed salad leaves on a platter, peel and cut the avocado and lay at intervals around the platter with the beetroot.

Crumble the goats cheese over and top with the rocket. Season with black pepper.

Dressing:
Whisk the oils and lemon together and season.

Reprinted with permission of Chef Caro. To visit Chef Caro’s blog, click here.


 

 

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