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