Homegrown beetroot salad with goats cheese

4 servings Prep: 15 mins, Cooking: 30 mins
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Chef Caro impresses us using fresh beetroot from her garden.

By Food24 February 28 2012
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Ingredients (12)

6 beetroot — small
2 Tbs vinegar — balsamic
1 Tbs honey
1 tsp brown sugar
1 goat's milk cheese — roll, garlic
1 avocado
lettuce
1 handful rocket
2 Tbs olive oil — extra virgin
2 oil — truffle infused
lemon — juice only
salt and freshly ground black pepper
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Method:

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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