Beetroot & Avocado Salad2016-12-01
- Servings : 4
- Prep Time : 20m
- Cook Time : 12m
- Ready In : 22m
- 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
Line a baking sheet with foil. Preheat the oven to 220°C.
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.
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.