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Homegrown beetroot salad with goats cheese

Recipe from: 28 February 2012

Ingredients 12
Servings 4
Time 00:15


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


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.

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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