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
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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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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