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Beetroot & Avocado Salad

2016-12-01

Recipe Info

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 12m
  • Ready In : 22m

Ingredients

  • 1⁄4 cup balsamic vinegar
  • 3 tbsps onions, thinly sliced
  • 1 tbsp honey
  • 1⁄3 cup olive oil
  • Salt and freshly ground black pepper
  • 6 beetroot, cooked, cut into wedges
  • 6 cups fresh rocket
  • 1⁄2 cup pecans, coarsely chopped
  • 1 avocado, sliced
  • 100g blue cheese, coarsely crumbled

Method

Step 1

Line a baking sheet with foil. Preheat the oven to 220°C.

Step 2

Whisk the vinegar, onion, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beetroot in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until they are slightly caramelized, about 12 minutes. Set aside and cool.

Step 3

Toss the rocket and pecans in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Build the salad on 4 plates. Arrange the beetroot and av- ocado around the salad. Sprinkle with blue cheese, and serve.

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